Born from the passion of Élodie and Fabrice, Bulles & Bonheur - Le Restaurant invites each guest to experience a unique journey, combining the pleasures of the table with the discovery of exceptional Champagnes.

Allow yourself to be seduced by our refined cuisine, where each dish is a house creation crafted from fresh, seasonal ingredients, carefully selected from renowned local producers such as Benoît Deloffre or La Ferme Dauteuil. The setting, elegant and warm, blends modernity and traditional winemaking heritage.

Our Chef offers you a personalized gastronomic experience with three menus: Rose in 3 courses (lunchtime only, depending on the day's inspiration), Élodie in 5 courses and Fabrice in 7 courses (only in the evening). To elevate your tasting, pair your meal with a food and Champagne pairing.

*For the sake of harmony and conviviality, the entire table will enjoy the same number of beats.

Our terrace invites you to enjoy a gourmet moment as soon as the warm weather arrives!

Practical information: for your convenience, parking is available on site.

The menus shown below are subject to change.

At Bulles & Bonheur, every dish tells a story, and that of our chef, Prodip Turi, is a true culinary adventure. Originally from India, he has traveled the world, from prestigious gastronomic establishments to the most convivial tables, refining his craft and asserting his culinary identity.

Trained at the Shyamla Institute of Hotel Management in India, he began his career at the prestigious Leela Palace Bengaluru (5-star) before joining the renowned Barbeque Nation chain in India, Dubai, and Kolkata, quickly rising through the ranks to become head chef. His talent then brought him to France, where he perfected his skills at Brasserie Irma – Paul Bocuse (2 Michelin stars) in Annecy before leading the kitchens of Hôtel & Spa Saint-Gervais (Accor Group, 4-star).

Today, he has chosen to bring his expertise to Bulles & Bonheur, sharing with you a cuisine where taste, emotion, and authenticity are at the heart of every plate. With a deep respect for ingredients and a flair for creativity, he delights in surprising and enchanting the palate with subtle yet bold flavor pairings.