Restaurant Le Chaudron

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Bibracte brings back to life a part, and not the least, of the daily life of the Gauls: the kitchen!

An unforgettable experience

The excavations carried out at Bibracte have provided an opportunity to find numerous containers and sometimes, with them, food remains. Studying them allows us to reconstruct part of the diet of the inhabitants of Bibracte in the first century BC. The ancient texts are also valuable for learning about culinary practices.

Thanks to this information, our restaurant le Chaudron concocts a new menu each year, to continue exploring the Bibracte era by tasting its forgotten flavours.

You will learn that pulses and cereals were frequently consumed, that the Gauls cooked poultry and livestock raised on their farms, that they rarely ate game, that they used aromatic plants and fine herbs, that they knew and used salt, which was essential for preserving food, but only sweetened with honey.

You will enjoy your meal in dishes copied from Celtic ones, with wooden spoon and steel knife (but no fork!).

On the menu in 2021

Bostia : Cracked wheat salad and green cabbage, flavoured with cider vinegar and hazelnut oil

Mocco : Milk-roasted pork, rosemary-flavoured, split peas mash, sorrel and braised celery

Uindus : Dry or fresh cheese, with honey

Suadus : Small apple brioche, honey and elderflower-flavoured custard

Cereal bread roll

Most of the ingredients in this menu are organically grown and/or come from local producers:
. organic leeks and celery from the Jardin des 4 saisons in Autun (71)
. cider vinegar from the Cave Cidricole du Morvan in Millay (58)
. roast ham (French red label pork) from M. Watterlot in Dompierre-sur-Nièvre (58)
. goat's cheese from GAEC Bazot in Monthelon (71) or from the Rebout farm in Saint-Léger-sous-Beuvray (71), cottage cheese from the Rebout farm
. brioche from the bakery "Les douceurs d'Etang" in Etang-sur-Arroux (71)
. organic cracked wheat and split peas from Moulin des Moines (67)
. organic hazelnut oil from France

Waiter, a beer!

Cervoise, the emblematic drink of the Gauls, was produced from barley and not from malt, like today's beer.

Brewed exclusively for Bibracte, according to a different recipe each year, Bibracte's cervoise can be enjoyed at the restaurant Le Chaudron. It is also on sale in the museum shop.

Meli (organic blonde with honey), Argia (white with elderberry) or Cnoua (red with hazelnut) will make your taste buds sparkle!

Opening dates

The tariffs

Opening dates of the Cauldron in 2021 :
. in June: Sunday lunchtimes
. in July: every lunchtime and Wednesday evening
. in August: every lunchtime and Wednesday evening
. in September: from 1st to 15th, 19th and 26th (lunchtime)
. in October: 3, 10 and 23 to 31 (lunchtime)
. in November: from 1st to 7th, 11th and 14th (lunchtime)

Covid 19: reception conditions are adapted to the sanitary rules in force (reception limited to 50% of the capacity, 6 people per table maximum).

The tariffs

Take advantage of the "Gallic Day" package!

Meal at the restaurant + guided tour of the archaeological site + visit of the museum and the temporary exhibition :
. 27 € full price
. 25 € reduced rate (12-18 years old)
. 12.50 € for children under 12 years old

Meal only :
. 19 € without drink
. 12.50 € for children under 12 years old

Reservation required on 03 85 86 52 40.
Animals are not allowed in the restaurant.

Our picnic

For a lunch on the grass, wherever you wish, and to take advantage of the exceptional setting of Mont Beuvray, the Chaudron offers you a picnic basket:

Half a baguette and a small jar of terrine or snack, chips, goat cheese, apple or galette and a bottle of spring water. Price: 10 € per person

You can also buy snacks here

Afternoon break

At the Chaudron or on the terrace, enjoy a short break during your visit, with hot or cold drinks, seasonal fruit tarts and ice cream.