A charming gastronomic port of call, the Embarcadère restaurant is a pleasure-enhancing experience. It combines a change scenery and enchanting savours. The unobstructed view of the traditional yet contemporary fare crafted by Jean-Charles Guyot are in perfect harmony! In the shimmering dining room, regional specialties and quality products hold a place of honour: pike quenelles with Nantua sauce, fricassee of crayfish, fattened Bresse hen, Dombes duckling, Retord boletus mushrooms... The Chef also offers delicious dishes of fish à la plancha and perfectly prepared lobster and prawns.
In tune with the fare, an outstanding list of Bugey and Jura wines and a wide selection of the finest French vintages.