This gourmet restaurant opened in 2003 and has held a MICHELIN star since 2004. The kitchen combines French technique with local ingredients, with Burgundian inspiration. Dishes include langoustine with horseradish, potatoes with egg yolk and truffle, and scallops with Jerusalem artichoke. Wine is central: 60-70 per cent of the list is Burgundy, and guests can see the wine cellar.
Dinner is served, and you can book a table. Private events and gift cards are also offered. The entrance is not wheelchair accessible, and there is no outdoor seating, take-away or delivery.
