"Barrier-free" Restaurants in Bourgogne-Franche-Comté
This renowned restaurant has been around for more than 100 years and is a haven of the best taste and excellent hospitality. Éric Pras is the name of the ambitious chef, whose precisely prepared dishes are a masterful blend of tradition and modernity.
The refined chef Cédric Burtin runs his restaurant in an old 19th century watermill. In the appealing ambience, guests enjoy contemporary, terroir-based cuisine prepared with regional products and refined with an international touch.
The restaurant is not only an institution of French gastronomy, but has long been a legend. In addition to his new creations, chef Louis-Philippe Vigilant also offers Bernard Loiseau's great classics such as roast pike-perch in red wine sauce.
Decorated entirely in warm tones, Jean-Michel Lorain's elegant restaurant exudes a palpable feel-good ambience. The cuisine manages to strike a balance between French and Burgundian classics and a modern-inspired style with an international touch.
Located in the heart of Dijon, this elegant restaurant is a gastronomic institution in Burgundy. Head chef William Frachot skillfully and unerringly moves between "haute cuisine" made from local produce and a style based on international ingredients.
Beet with caviar, stone charcoal en croûte or oysters in zatar jelly - Nicolas Isnard and David Le Comte add exotic flavours to familiar dishes. And so spontaneously that there are no menus. But there are 600 labels on the wine list.
Lucie and Thomas Collomb change the dishes according to the season - bouillon with hazelnut oil or duck fillet à l'orange - and always with a regional focus for the basic products (e.g. lentils from the nearby Ferme Cérès). Large wine list and delicious patisserie!
Minimalism characterises the look of Angelo Ferrigno's restaurant. Self-restraint also reigns when it comes to the ingredients - all of which come from within a 200-kilometer radius. But not on the plate, where the 30-year-old (once France's youngest chef with a Michelin star) pulls out all the stops.
Tomofumi Uchimura's Japanese product obsession meets French high classics. This reads as "two kinds of Poularde de Bresse" or "Tartare de St. Jacques". The new, bright design with a view of the bamboo grove fits in perfectly!
As a student of the legendary Marc Veyrat, Keigo Kimura has found his own signature style. Asian elegance - for example in the dessert presentation - is combined with classic haute cuisine. Burgundy-specific wine list, but also a selection of vintner champagnes!
The neoclassical cuisine is perfectly suited to the historic Hôtel des Barres! Jean-Bruno Gosse serves snails and sweetbreads (almost a signature dish!) as well as the now rare "Lièvre à la royale". Tip: Affineur cheese from Fromagerie Porcheret to finish! .
Countryside at its best! In Thomas Collomb's bistro, the sister restaurant of the famous Rôtisserie du Chambertin, Burgundy's delights await: Escargots, bœuf bourguignon or bresse chicken in cream sauce. The wine list also focuses on the wines of the region.
A sanctuary for the Burgundian 'Climats' wines, Kevin Julien pulls out all the stops with food pairing around Chambertin and Montrachet. The "Vinostronomique" restaurant offers 800 labels and seasonal highlights (asparagus with sauce gribiche).
So Takahashi, who perfected his craft with Joël Robuchon, among others, has reduced the Japanese accents even further. In his unadorned restaurant you will find top seafood, refined soups (cauliflower cream with scallops) and many a wine treasure!
David Zuddas has given up Michelin-starred cuisine for his bistro at the Halles de Dijon. And it works! Fresh produce from the market hall dominates the kitchen, which scores with jambon persillé, daily risotto and main courses that change every two weeks in the evening.