The Bois de la Marche restaurant welcomes its guests in a setting that opens entirely onto nature.
Guided by the seasons and the dedication of our partner-producers, the kitchen champions carefully selected ingredients, prepared with both simplicity and precision.
The Restaurant
Dining to the rhythm of the seasons
At Le Bois de la Marche, the menu evolves with the harvests, fresh daily arrivals, and the close relationships between the Chef, his brigade, and our partner producers.
Asparagus, sweet peas, Gariguette strawberries, wild morels, or seasonal catch naturally find their place in dishes where the ingredient always takes center stage.
Inspired by the region as much as the seasons, the cooking brings together culinary expertise, precision, and simplicity in a setting that opens entirely onto the park and surrounding nature.
Opening Hours:
Lunch & Dinner
Monday to Saturday · 12:00 PM to 2:00 PM | 7:00 PM to 10:00 PM
A Word from the Chef
“The cuisine we champion is above all produce-driven, guided by the seasons and pure flavor. Our role is to respect each ingredient and elevate it with simplicity and precision.” — Stanislas Simonet
An ingredient-led approach
At the helm of the kitchens at Le Bois de la Marche, as well as Les Archives, Amore, and Le Patio, Stanislas Simonet brings a rigorous vision of gastronomy, rooted in product quality, technical expertise, and a deep respect for the seasons.
Having honed his craft in exceptional establishments, including Michel Sarran’s two-Michelin-starred restaurant, the Château de Dissay, and the Belles Rives palace in Juan-les-Pins, he now shares his experience with his teams around shared values: precision, mentorship, and a passion for the ingredient.
At Le Bois de la Marche, this philosophy translates into authentic, accessible, and entirely in-house crafted cooking, where seasonal produce takes center stage and every plate is designed to reveal pure flavor.
A Taste of the Terroir
Dedicated producers, trusted partnerships
At Le Bois de la Marche, our cooking is fueled by the encounters and expertise of those who bring the region to life.
The ingredients selected by the Chef and his brigade are sourced, whenever possible, from committed partners chosen for the quality of their work and their deep connection to the land. Among them are Maison Mitteault, Micro-fermes Broutilles in Poitiers, Vives-Eaux, Ferme du Mara, and Huilerie de Neuville.
It is our way of celebrating the region through every season and offering honest cuisine, deeply anchored in its environment.