REstaurant
La Croix Blanche
This name originates from the Ancien Régime and refers to a place with a stable and a shed, specialised in welcoming and accommodating travellers on horseback.
After more than 150 years of activity at the service of the people of Villerois and travellers in Puisaye, this former coaching inn, abandoned for the last ten years, has been reborn. Since it reopened its doors in December 2021, Chef Bruno Ortolé and his wife Yolène warmly welcome you to this completely renovated setting.
Chef Bruno Ortolé offers traditional Burgundian cuisine using fresh local produce and complements it with delicious Creole specialities.
Chef Bruno Ortolé offers traditional Burgundian cuisine using fresh local produce and complements it with delicious Creole specialities.
A Word From The Chef
An engineer with a degree from the École Nationale des Ponts et Chaussées, this lover of cooking passed his CAP on his own initiative and completed his training at the CIFA in Yonne before taking up the challenge of opening his own restaurant and eventually a hotel.
“Living in Villiers Saint-Benoit for several years, I despaired of seeing this establishment with its historic past definitively closed and overgrown. Should I accept the fatality of the end of the rural world or take up the challenge of a renaissance in Villiers Saint-Benoit?
With this project, I am going to reconcile three things that I love: nature, the Puisaye and the hotel and restaurant business, a field of activity that has attracted me for a long time.
Le Mot Du Chef
An engineer with a degree from the École Nationale des Ponts et Chaussées, this lover of cooking passed his CAP on his own initiative and completed his training at the CIFA in Yonne before taking up the challenge of opening his own restaurant and eventually a hotel.
“Living in Villiers Saint-Benoit for several years, I despaired of seeing this establishment with its historic past definitively closed and overgrown. Should I accept the fatality of the end of the rural world or take up the challenge of a renaissance in Villiers Saint-Benoit?
With this project, I am going to reconcile three things that I love: nature, the Puisaye and the hotel and restaurant business, a field of activity that has attracted me for a long time.
Gallery
