Philippe Girardon's table
Starred gastronomic restaurant
in the North of Isère
Spirit of the kitchen
Philippe Girardon, Meilleur Ouvrier de France 1997, strives to respect the nature of each product and its original taste. The flavours are subtle and the tastes marked. We select the best products and work them in the respect of tradition, without forgetting to be creative!
The influence is naturally Dauphinoisemême even if sometimes perfumes invite you to travel further afield.
It maintains a privileged relationship with local producers in order to offer products that combine taste, freshness and quality. Vegetables and fruits are grown only 800 metres from the establishment, on the Chonas plateau.
Philippe Girardon, Meilleur Ouvrier de France 1997, also selects herbs and fruits from his own production, in order to offer you a healthy and tasty cuisine, in the North of Isère. The eggs of our hens are offered "à la minute" for breakfast.
1 star in the Michelin® Guide since 1993
The gastronomic restaurant, a Michelin Macaron, puts its know-how at your service with its catering activity. We make tailor-made meals, so don't hesitate to contact us.
Excerpt from the Michelin 2015 article, page 1847:
« This elegant residence, nestled in a 3 hectare park, was once a holiday resort for the bishops of Lyon. It is in a warm setting that one can enjoy a refined and subtle cuisine that reveals all the flavour of quality products. Beautiful partition! »
The gastronomic restaurant is closed on Mondays and Tuesdays in low and mid season (except for groups and seminars on request). From mid-June to mid-August, it is open on Tuesday evening and closed on Wednesday lunchtime. It is also closed on Sunday evenings in November and December and for annual holidays from mid-December to mid-January.
The Menus and Cards of our Gastronomic Star Restaurant
Discover our gastronomic menus.
The lobsters from our fish ponds, the trout from our ponds, the fresh herbs from our gardens are the pride of honour.
4-course menu at 98 €
In the dining room as well as in the kitchen, a qualified and dynamic team is at your disposal. They will do their utmost to make your stay at our table a pleasant one.
The Domaine de Clairefontaine is a family home in the north of Isère, in Chonas-l'Amballan , where kindness, savoir-vivre and know-how are cultivated.
Ambiance of the star table
Located in the Domaine de Clairefontaine, in the north of Isère, the gastronomic restaurant invites you to taste the charming setting of the House.
Marble or parquet flooring, French-style ceiling, paintings, fireplace, the table combines the history of the House with the refinement of some more contemporary touches. Your thoughts escape and your eyes enjoy a soothing view of the terrace or the park.
The Michelin-starred restaurant is the place to be for family reunions, romantic dinners and business tables.
Please note that pets are not allowed in the gourmet restaurant.
Chief best workman of France
Philippe Girardon has been passionate about cooking since childhood.
Gourmand and gourmet, he knows how to awaken the taste buds and showcase local products with creativity and delicacy.
For him, the choice of the product is an essential element. Freshness, flavour and quality are decisive criteria. For this reason, he maintains a privileged relationship with local producers.
Once the raw material has been selected, Philippe Girardon starts cooking. The important thing is to preserve the soul of the product while finding the ideal harmony of flavours to reveal it at its peak. It is with great respect for the products that he loves to "make his customers live unique moments".
Since 1983, Philippe has been in charge of the Domaine de Clairefontaine. He was joined in 1990 by Laurence, his wife, and both of them welcome you to their family home. They have three children: Amélie, Thomas and Timothée.
Previously, Philippe "made his ranges" in the following houses:
- 1979 BEC FIN (Mr Jolivet) Vienna
- 1980 PYRAMIDE (Ms. Point) Vienna
- 1981 OASIS (Mr Outhier) La Napoule
- 1982 ROYAL GRAY (Mr Chibois) Cannes
- 1983 WATERSIDE INN (The Red Brothers) Bray on Thames England
- 1 star in the Michelin® Guide since 1993
- 1997 Meilleur Ouvrier de France
- 1999 Young hope of French cuisine Champérard
- Medal of Labour of the Prefecture of the Rhone
- Medal of craftsmanship of the Conseil Général de l'Isère
- National Culinary Arts Council Teacher of Taste Medal
- Medal for technical education awarded by the Rector of the Académie de l'Isère
A passion for wine
Portrait of Dominique, our sommelier
Dominique VIALA, sommelier at Philippe Girardon's table, will advise you on the perfect match between your gourmet selection and your wine.
With his CAP BEP MC Sommelier and his BP Sommelier in his pocket, he has completed training courses at the Moulin de Mougins (Roger Vergé) then at the Hermitage (Paul-Louis Meissonnier).
In 1992 he joined the Domaine de Clairefontaine. Since then, he has never ceased to share his passion and his favourites with you.
Incessant blossoming of perfumes and flavours, each bottle in his cellar has been meticulously selected and is waiting to be tasted.
- Domaine Jamet (Côte-Rôtie)
- André Perret (Condrieu)
- Pierre Gonon (Saint-Joseph)
- Gilles Robin (Crozes-Hermitage)
- Yann Chave (Hermitage)
- Domaine du Tunnel Stéphane Robert (Saint-Peray; Cornas)
- Domaine St Préfert Isabel Ferrando (Châteauneuf-du-Pape)
- Domaine Montirius (Gigondas; Vacqueyras)
Junior Pastry Course & Adult Culinary Demonstration
Initiation and pastry course
Throughout the year we organise baking courses for juniors and cooking classes for adults.
Price: 58 euros per person for the adult cooking lesson including the 3 recipes made in demonstration, a technical file, a short tasting of the dishes and advice from the sommelier to match with wines.
Price: 40 euros per child or teenager for the Junior Pastry Course (from 9 to 15 years old), it is followed by a snack in the dining room with tasting of the pastries made.
Junior Participatory Pastry Course (9 to 15 years old) followed by a snack with tasting of the pastries made during a snack shared in good humour with the Pastry Chef!
The course takes place on Wednesdays from 3pm to 5.30pm on the following dates (by reservation and according to availability) :
- Wednesday March 11, 2020 (almost sold out)
- Wednesday April 15, 2020 (almost sold out)
- Wednesday September 9, 2020
- Wednesday, October 21, 2020
- Wednesday, November 25, 2020
The course takes place on Saturday mornings from 9am to 11.30am, on the following dates (by reservation and according to availability) :
- Saturday March 21, 2020 (almost sold out)
- Saturday April 25, 2020
- Saturday September 5, 2020
- Saturday October 3, 2020
- Saturday November 21, 2020