Guests fortunate enough to stay at the intimate and charming luxury Manor House, Domaine de Cromey located in the heart of Burgundy in St. Sernin du Plain, France, get to experience gourmet Burgundian cuisine at every meal. Owners Eleanor Garvin and her husband Dennis Sherman have a focus on haute gastronomy and fine wines, and as such their 12 guests get to experience the best of Burgundy. We stayed at Domaine de Cromey in late October into November 2024 and were impressed with the Manor House and with every meal.
Domaine de Cromey Dining Room
Gastronomy and wine are the heartbeat of Burgundy, and as the owners have a culinary and wine focus, (Eleanor is a chef and the author of At Home in Burgundy: The Papillon Recipes, and Dennis is a wine educator, wine historian, and purveyor of fine wines at Elden Selections, found on the website: BurgundyWine.com where the focus is on small-production, excellent wines), the meals for their guests at their exclusive six-guestroom (maximum of 12 guests) luxury Manor House in the heart of Burgundy in St. Sernin du Plain, France were always memorable.
Cured Mackerel Pickled Fennel
As an example of the excellent food and wine served in the dining room at Domaine de Cromey, the dinner menu for our first night began with Cured Mackerel, Pickled Fennel, Lemon Humus, Pain Grille, and Sauce Gribiche. During our stay, Chef Joss Rober was the talent in the kitchen, and this course was a wonderful introduction to his culinary style.
Eleanor Garvin
Wines are an essential Burgundian accompaniment at meals, and the first wine we experienced was Domaine Oudin Chablis 2022, ($47 bottle), which had lovely mineral and floral notes that paired well with the first course.
Magret de Canard
For the second course, there was Magret de Canard (duck), Braised Red Cabbage, Celeriac Purée, Haricot Blancs, and Roasted Potimarron (a type of squash). Beautifully presented, there were layers of complementary flavors that embraced the Autumn harvest riches.
This course was presented with another excellent wine from Domaine Oudin, Chablis 1er Cru ‘Vaucoupins’ 2022 ($79 bottle). Ripe, fresh with a touch of salt, this wine was lively and powerful, with nice minerality.
Cheese Course – Valencay, Bresse Bleu, Langres
Burgundy is the home of excellent cheeses, and for the cheese course (Fromage) there was a selection of three gorgeous cheeses, Valencay (a goat’s milk cheese from the Loire Valley), Bresse Bleu (a soft cow’s milk cheese), and Langres (also a cow’s milk cheese) accompanied by nuts and fresh raspberries.
Dennis Sherman
The pairing wine was also from Domaine Oudin, Chablis 1er Cru ‘Vaugiraut’ 2022 ($79 bottle), which offered ripe fruit with floral notes, and was powerful yet elegant. It was interesting to taste three outstanding selections side-by-side from the same Winemaker and notice how their exceptional style carried across the board.
Tarte Tatin Caramel Beurre Salé
For the dessert course there was a delicious Tatin Caramel Beurre Salé with Mascarpone Ice Cream. This was a rich buttery pastry topped with caramelized apples and served warm paired with the tangy mascarpone cheese, with swirled caramel on the plate.
The last wine of the evening was a Domaine Gabin & Félix Richoux, ‘Irancy’ 2018, which was another excellent wine and had rich black cherry notes ($49 bottle).
What made the dinner and wine pairing so special was the culinary and cheese explanations as well as the expert wine knowledge of the vineyards and each of the wines as they were poured. It was a memorable meal from its excellent beginning to its exquisite finish, and this was just day one of our stay!
Daniel Jones – Tasting Room
On the last night of our stay, we began with a pre-dinner Wine Tasting in the Domaine de Cromey Wine Tasting Room, that elegantly began with glasses of Domaine Gilles Bouton Saint-Aubin 1er Cru “Champlots” 2022, 13% alcohol, ($84 bottle) paired with Mont d’Or Vacherin du Haut-Doubs AOP au lait cru, melted and served with crispy croutons, and Baked Oysters. This was the start of an amazing end to our gastronomic meals at Domaine de Cromey.
Mont d’Or Vacherin du Haut-Doubs AOP au lait cru
For the actual dinner, we returned to the dining room with its 18th century wine press, where once again the tablescape was gorgeous to entice our eyes before we even sat at the table. The dinner began with a tasty Amuse Bouche of a Burgundian classic, Escargot, (snails in a rich and flavorful butter and parsley sauce).
Escargot
The wine pairing was a Domaine Gilles Bouton Puligny-Montrachet 1er Cru ‘La Garenne’ 2022 ($147 bottle) from the Côte de Beaune. Ripe fruit, almonds, and green apple minerality notes made this wine a stunner of excellence on the palate.
Next, there was Pan-Fried Scallop, Salt & Pepper Monk Fish, Sweet Potato Purée, with a Noilly Prat Sauce, which was a perfect mélange of well-balanced flavors and textures, from the perfectly golden seared crust on the scallop to the moist and flaky monk fish, to the earthiness of the sweet potato puree, all of which were enhanced with the Noilly Prat Sauce.
Pan Fried Scallops with Salt & Pepper Monk Fish
This course was well-paired with a Domaine Giles Bouton Saint Aubin 1er Cru ‘En Rémilly’ 2022, Côte de Beaune ($84 bottle). This wine offered luscious minerality with floral, flinty, and citrus notes.
Lamb Three Ways, Navet Fondant, Creamed Leeks
We continued with Lamb Three Ways, Navet Fondant, Creamed Leeks, and Green Peppercorn Sauce. Perfectly cooked, once again Chef Joss worked his culinary magic in delivering exceptional taste, beautifully prepared and presented.
For this course, the pairing wine was a Capitain—Gagnerot Aloxe-Corton 1er Cru ‘Les Moutottes’ 2022 ($117), a structured, powerful wine with impressive black fruit and elegance.
Cheese Course – Emmental, Citeaux, Fourme d’Ambert, Crottins de Chavignois
For the cheese course there were more wonderful cheeses to experience including an Emmental (a medium hard cheese made from cow’s milk), Citeaux (a soft washed rind cheese made with cow’s milk), Fourme d ’Ambert (a semi-hard French blue cheese made from raw cow’s milk), Crottins de Chavignols (a goat cheese made in the Loire Valley), and Morbier (a semi-soft cow’s milk cheese distinguishable by its layer of ash in the middle).
Ile-Flottante
As it was our last night at Domaine de Cromey, once again Chef Joss went all out to create a memorable dessert, this time an elegant Ile-Flottante to complement our magical stay at this gorgeous and wonderful luxury Manor House, called Domaine de Cromey. We cannot wait to return!
Chef Joss Rober
Until next time, Bon Appetit!
For additional information on Domaine de Cromey, as well as rates, please visit their website: https://www.domainedecromey.com
For more information on the Elden Selections wines or to purchase them, please visit the website: BurgundyWine.com
Domaine de Cromey
4 rue d Chateau
Cromey Le Haut
St. Sernin du Plain
France 71510
Email: enquiry@domainedecromey.com
Website: https://www.domainedecromey.com
Facebook: https://www.facebook.com/DomainedeCromey
Instagram: https://www.instagram.com/domainedecromey/ @domaindecromey
Burgundy Wine Website: https://www.burgundywine.com/
Burgundy Wine Facebook: https://www.facebook.com/EldenSelections?fref=ts
Burgundy Wine Instagram: https://www.instagram.com/burgundywinedotcom @burgundywinedotcom
Read more about Burgundy in the Destinations, Hotels and Resorts, Restaurants, Restaurants – Le Pré aux Clercs, Dijon, France, Luxury Products – Gifts – At Home in Burgundy – The Papillion Recipes by Elanor Garvin, Wine Cellar, and Gastronomy sections.
You might also like to read about our stay in Paris in the Destinations, Hotels and Resorts, Restaurants, and Arts sections.
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