Local market gardening
Organic vegetables from the Oise Valley, delivered twice a week.
The cuisine of
Cyril Ramon
For the past fifteen years, Cyril has been creating cuisine that takes its time. Slow-simmered stocks, carefully crafted sauces, ingredients we know by name — the menu changes with the light of the Vexin.
15 years of cooking Producers within 30 km Map of the market
15 yearskitchen
< 30 kmour producers
Every daymarket map
4 seasonsa living map
The route
A cuisine from the French Vexin
Cyril Ramon grew up amongst the farms and orchards of northern Paris. Before joining Le Clos des Vignes, he trained in Michelin-starred kitchens in Paris and then in Normandy, where he learnt to respect traditional techniques, seasonality, and the trust one must place in produce one knows well. Now, every morning, he personally selects the poultry, root vegetables and cheeses from Île-de-France and the Oise region that will make up the evening’s menu.
Gourmet cuisine is not just about what ends up on the plate. It’s also about everything that happens beforehand: hours spent reducing sauces, allowing dough to rest, and ensuring food is cooked at a low temperature.
— Cyril Ramon
It is this patience that defines Le Clos: dishes in which every element has its purpose, and where, beneath the elegance, one finds the sincerity of home cooking — taken to new heights.
Producers & partners
Top picks from the Head Chef
Everything used in the kitchen is hand-picked from the estate itself.
Free-range poultry
A Label Rouge farm less than 30 km from the estate.
Matured cheeses
A selection from Île-de-France, the Vexin and Normandy.
Artisan bakery
Sourdough bread baked every morning by one of our partner bakers.
A wine cellar for enthusiasts
French winegrowers, the majority of whom practise organic or biodynamic viticulture.
At Clos des Vignes
A kitchen for every moment
Cyril heads up the kitchen at the fine-dining restaurant and is also responsible for the breakfast buffets, set menus, gift boxes and catering for special events (weddings, seminars). For every service, he and his team create dishes centred around a common theme: the season, the region and the joy of sharing.
“A restaurant you’ll want to return to. Cyril Ramon’s cuisine is precise without being cold, generous without being overbearing.”
Try the cuisine of Cyril
To enjoy at a restaurant, or to give as a gift set.