A native of Burgundy who honed his craft in some of the finest Michelin-starred kitchens in France and abroad, Vincent Ferreira has taken the helm of the kitchen at Château de Courban. There, he is developing a contemporary, seasonal gourmet cuisine deeply rooted in the region, thanks to a strong emphasis on local ingredients and expertise. This new culinary identity is rooted in a clear vision: flavor, authenticity, and excellence-values cherished at Château de Courban.

The château’s owners, Mylène and Frédéric Vandendriessche, aptly capture the spirit of this new chapter: “His sensitivity, his high standards, and his deep connection to Burgundy are fully in line with the spirit of Château de Courban.”

Working alongside him, Sae Hasegawa, the estate’s pastry chef since 2015, continues to delight guests’ palates. Native from Osaka out of a love for Burgundy and its products, she blends local authenticity with Japanese lightness, in harmony with the garden, the seasons, and the inspirations of the moment.

Château de Courban has a penchant for accommodations that are out of the ordinary. Le Pigeonnier is the first example. Housed in a former 16th-century dovecote, it charms guests with its intimate atmosphere, original timber beams, and peaceful view of the garden. A unique setting, designed for couples or lovers of historic architecture.

In the same spirit, the estate unveils la Rotonde, a contemporary room discreetly nestled in the garden, whose floor-to-ceiling windows open 180 degrees, blurring the line between indoors and nature. Here, the gaze drifts into the landscape and time seems to slow down.
With no television -a conscious choice- the experience prioritizes calm and disconnection, for a stay focused on what truly matters.

An exceptional dining experience, a sanctuary suspended in time: Château de Courban cultivates the art of renewal without ever losing its soul.