"Parking Space" 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.
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.
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).