Gilles Lafontaine's cuisine, at the Saint Etienne, is based on classic recipes as well as some Burgundy and Morvan specialities, all made with the finest, carefully selected local produce, including : organic cheese from the Abbey of La Pierre-qui-Vire and vegetables from Vézelay Basilica gardens or from local producers such as Gérard Maternaud or Colombier from Forterre en Puisaye. The wine-cellar of the Saint Etienne gives its preferenvce to local wines, particularly Vézelay Burgundy from : Marc Meneau, Elise Villiers, Maria Cuny, the Henry Cooperative and the Basseporte and Camu wineyards, not forgetting, of course, the other Burgundy wines. All our produce is regular analyse by the Local Institut of Environment and Analysis.