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Domaine Des Vanneaux Golf & Spa MGallery. Take a breathtaking breath of fresh air at the gateway to Paris. Our hotel is an invitation to relax and let go, where everything is brought together for unforgettable moments.
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One of the finest golf courses in the Paris region, ranked among Europe's top 50. Built on a hilly, wooded site, it offers panoramic views over the region and allows golfers to recharge their batteries in the countryside.
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Our 2 restaurants will cater to your every whim.
Le 19, located in the club house, offers French cuisine, combining local flavours.
Le Piaf, the restaurant of the hotel "le Domaine des Vanneaux", offers bistronomic cuisine.
Golf de l'Isle Adam
There are golf course restaurants you forget and others you tell your friends about. Le 19 falls into the second category. Today, a couple of restaurateurs have set up shop there—bringing their pots and pans and, above all, a very simple idea: honest, fresh, no-frills food to extend the enjoyment of the round. We met with them, somewhere between the dining room and the patio, to understand what’s really changing.
It’s a little past noon. On the terrace of Le 19, one golfer sets down his bag after finishing the 18th hole, while another orders a drink while waiting for his playing partners. In the kitchen, Alexandre is busy with a veal chop that’s been simmering at a low temperature since the day before. Mélanie, meanwhile, moves from table to table, a smile on her face, one eye on the service, the other on the dining room. This duo has been running the golf course restaurant since the spring of 2026, and they have a very clear idea of what lunch after a round of golf should be like: simple, generous, and authentic.
The story began almost by chance. Alexandre had an interview to take over the kitchen at Le 19, having been introduced by a golfer from the club who was a member of the family. In the end, Mélanie was the first to join the team, and Alexandre signed on a few weeks later.
This isn’t their first venture together. The couple completed their apprenticeships together, worked abroad together, and then opened and ran their own restaurant in Pontoise before moving to L’Isle-Adam. This long-standing rapport is evident in the way they talk about cooking: Mélanie knows exactly what Alexandre can create in the kitchen, and Alexandre trusts Mélanie’s ability to read the dining room. A close-knit duo, they arrived in the middle of the busy season without a full staff in place and had to rebuild everything from scratch in just a few weeks.
Forget about elaborate plating and steep bills that don’t live up to expectations. Here, the philosophy can be summed up in one word: sincerity. Home-style cooking—the kind you’d find at your grandmother’s house—designed for a simple moment with friends, before or after your round.
In practice, this means using ingredients received in their raw state and prepared on-site, along with recipes that are intentionally simple to execute to ensure perfect consistency, even when the kitchen is busy. Veal chop, the star of the moment, is sous-vide cooked at a low temperature and then simply reheated before serving: the texture and flavor remain consistent from one day to the next, whether the chef is in the kitchen or not.
It’s unapologetic “bistronomy”: high-quality ingredients and expert execution, but without the pretensions of a Michelin-starred restaurant. This philosophy fits well with the club’s spirit, a far cry from the somewhat stuffy conventions sometimes found elsewhere.
The menu is intentionally kept short so that every dish is always fresh and never prepared in advance in excessive quantities. Among the current must-try dishes:
| Main Course | What You Need to Know |
|---|---|
| Veal Chop | Low-temperature sous-vide cooking: the highlight of the new menu |
| Fish fillet, sauce vierge with pecans, quinoa | Light, perfect before getting back on the course in the afternoon |
| Sea Bream Tartare | For starters, for those who want to start with something fresh |
| A New Take on Caesar Salad | Completely revamped, with real pieces of breaded chicken |
| Today's Menu | Vary your meals every day so you never eat the same thing twice in a week |
The menu changes seasonally rather than on a case-by-case basis, but there’s nothing stopping us from making the occasional adjustment since there aren’t many dishes to manage. This is a deliberate choice that also takes into account the profile of the golfer in a hurry, who isn’t always keen on a heavy meal before heading back out onto the course. You’ll find complete details onthe restaurant and bar menu, which is updated regularly.
And for private events, competition days, or award ceremonies, everything is also made in-house: buffets, savory and sweet items are all handmade by the club’s kitchen—no pre-made platters.
As for beverages, the menu will also be streamlined and revamped in collaboration with a partner wine merchant. The idea is to continue offering a few well-known brands—which a portion of the clientele remains loyal to—while gradually introducing a selection of lesser-known wines from small producers, not necessarily the most expensive, but chosen for their quality. This approach allows guests to trust the restaurant’s recommendations without disrupting the habits of those who like to stick to what they know.
Beyond the food, the ambition goes even further. The restaurant’s name is no coincidence: the 19th hole is traditionally where people gather after a round of golf. The stated goal is to make “Le 19” the link between the club’s golfers and archers—two communities that practice different sports but belong to the same family.
In practical terms, this means a terrace and service designed to welcome both those finishing their round and those returning from a 3D archery session, whether for a drink or a shared lunch. This approach carries on the club’s spirit, which dates back to itsfirst golf-archery event held in L’Isle-Adam—an event already conceived as a bridge between the two sports.
This commitment to a friendly atmosphere goes hand in hand with a commitment to professionalism. The team strives to maintain a balanced level of familiarity.
The new menu has been in place since early July 2026, and the reorganization of the service has been underway since Mélanie joined the team in early May. It’s been a short time, but the initial feedback from loyal customers is already encouraging. The team remains realistic: rebuilding a reputation takes time, but the foundation has been laid.
The club, with its longhistory, is now embarking on a new chapter that many regulars have been eagerly awaiting. And for those who were still hesitating to come, the message is clear: come play, come shoot, and above all, come sit down.
Le 19 is reinventing itself around a simple idea: fresh, authentic cuisine; warm yet attentive service; and a desire to bring all members of the club together around the same table. This is exactly the spirit you’ll find onthe 18-hole course: a rolling, wooded setting, designed for the pleasure of playing with friends, which naturally extends to the dining table.
But the most iconic aspect of this new philosophy is undoubtedlyarchery, with its trails set amid nature and targets scattered throughout the forest. An outing with coworkers or family, followed by lunch at Le 19, is exactly the kind of experience the team wants to offer its guests.
So, whether you're a golfer, an archer, or just looking for a great place to eat: book your tee time, your archery session, or simply a table at Le 19. The veal chop is waiting for you.
