Le VIII

In Pommard, Le VIII is closely tied to its setting and to the Clos de La Commaraine. The restaurant connects the room, the soils, and a product-led kitchen.

The setting is central: the restaurant is installed in the former vaulted cellar of the château, and the name refers to the eight sub-parcels of the Clos de La Commaraine identified through soil study by Pedro Parra. The cooking is described as being in motion, designed to engage the senses while preserving clarity of taste. The Nature menu is stated for guests interested in a sincere, generous vegetal cuisine.

A cellar setting with a product-first kitchen

The cooking is shaped by Christophe Raoux, a Meilleur Ouvrier de France whose wider credentials include leading the starred gastronomic restaurant Le Royal at Royal Champagne Hotel & Spa. Treat that as a serious craft signal, not as a star transfer: the restaurant itself should be judged on its own terms.

Choose the restaurant for a Pommard dining experience where the former vaulted cellar, the reference to the Clos’s eight sub-parcels, and a product-focused approach are the clearest anchors. The restaurant’s stated philosophy is that the chef steps back so the product can express itself, with the Nature menu offering especially explicit direction for a vegetal meal.