The main pull of the hotel is arguably its restaurant, both in archaeological and culinary terms. While the main dining area is nothing special, there is a vault at the back dating from 1676 which is decorated with old kitchen ware including pots, cutlery and plates as well as an oven and butcher's table which gives a rustic feel to the space. Even when the restaurant is full, there is a muted atmosphere which is a shame, though luckily the food and service make up for this disappointment. Specialising in charolais beef and local produce, the food is fresh, full of flavour and innovative and presented eloquently. Unsurprisingly the wine list is biased towards the wines of the region and is extensive. There is a set menu which changes every week while the à la carte menu alters every couple of months.
Breakfast, which is a continental buffet, is served in a dedicated room at the front of the hotel, which, similarly to the dining room, seems to lack atmosphere. A grandfather clock sits in one corner of the room whose stone floors are 300 years old. The ceiling beams are also remarkable for their natural state. The rest of the décor is pretty dated and the Burgundy paper placemats bring an unwanted commercial element to the table.
There is a small bar in the lobby from behind which the staff serves pre-dinner drinks.