La Patte d’Oie
Traditional cuisine constantly renewing itself.
Groups accepted.
Accessible for disabled people. (partial, with help, with some autonomy)
Coach parking.
Capacity
- 60 seats
- 60 seats indoors (excluding terrace)
Services
- Banquet
- Takeout service
- Seminar
- WiFi
Equipment
- Bar
- Stores
- Baby chair
- Air-conditioning
- Private parking lot
- Terrace
Hours
Annual closures: From 26/12/2025 to 05/01/2026.
Open from 01/01/2026 to 30/03/2026: Mondays and Tuesdays from 9 a.m. to 16 p.m. Thursdays, Fridays, Saturdays and Sundays from 9 a.m. to 16 p.m. and from 18:30 p.m. to 21 p.m.
Prices
- Children's menu (Informational price to be checked with the establishment) (up to 12 years old) from €15 to €18
- Daily menu (Daily special, dessert) (up to 12 years old) from €20 to €25
- Adult menu (Informational price to be checked with the establishment) (up to 12 years old) from €30 to €35
Payment method
- Credit card
- Payment cards
- Cash
- Eurocard-Mastercard
- visa
Working Languages
- French
- English
Portrait of the Grand Site
Estelle Bachelet-Sarrazin et David SarrazinWhere are you from? Estelle: Mâconnaise, native of Hurigny. It is a village near Mâcon. David: Because of my father's job (military), I traveled a lot. At the age of 10, I chose to join my mother in Beaulieu, a small wine-growing village (at the time) near Montpellier. This is the place I stayed the longest. What is your background? E: It was at the age of 15 that I started an apprenticeship at the Moulin du gastronome in Charnay-lès-Mâcon where I stayed for 9 years. I went to work for Marc Meneau in Saint Père sous Vézeley for 1 year. Back in Mâcon, I work at Restaurant Pierre. D: At 15 I began studying cooking in Montpellier, then began an apprenticeship at 20 at Muscardin in Saint-Martin de Londres. Diploma in hand, I went to work in Switzerland in Crans-Montana at the Hôtel de l'Etier, my military obligations meant that I returned to France. Then I fly to Guyanne to Saint Laurent du Maroni after 6 months returning to Switzerland. When my boss died, I worked in the Luberon at Phebus in Joucas. In December 2021 I am going to England to Herstmonceux at Sundial, I will stay there for 2 years. When I returned, I worked at Marc Meneu in Saint Père sous Vézeley. E & D: We met in Marc Meneau’s kitchens. Estelle went back down to Mâcon, and worked for Mr and Mrs Gaulin at the Pierre restaurant, a few months later they asked us to join forces to open a restaurant. Thanks to them, we will open L'Auberge des deux Roches in Vergisson in 2004. In 2012, we decided to leave Vergisson for La Patte d'Oie in Davayé. Why this job? E: My dad cooked at home, it was these memories with him that made me make this choice. D: At the time of choosing my orientation, my grades did not allow me to be an astronaut. I loved cooking for my family, so I thought “why not”. Why here? E & D: The opportunity is thanks to Mr and Mrs Gaulin of Restaurant Pierre that we are here. Your favorite place on the Grand Site? E & D: The village of Vergisson, the view of the vineyard which surrounds the villages and the wilder Vergisson rock. Your best memory of the great Site? E & D: The first time we arrived to visit the Vergisson restaurant. We arrived at the Roncesvalles gorge and the village of Vergisson appeared to us. We found the site magnificent. But memories on the big site we have many others