热夫雷尚贝尔坦 最佳餐厅

La Table d'Hôtes - La Rôtisserie du Chambertin

★ Michelin€€€€Modern Cuisine

Thomas Collomb is at the head of an outstanding table d’hôtes in Gevrey-Chambertin, in which nothing is left to chance! Flawless ingredients, most of which from organic, meticulously selected suppliers, recognisable, artfully presented dishes which unfold during a tasting menu rich in surprises and a stylish smart rustic interior. But there is more to come! The wine list is out of this world (well, this is the region!) and the service is professional and attentive, without being oppressive. The pinnacle of fine dining.

Bistrot Lucien

必比登€€Traditional Cuisine

Bare stone walls, bench seating and a superb wooden counter set the scene in this bistro, which is housed in its parent hotel. Expertly crafted burgundy recipes take pride of place on the nostalgic menu: home-cured ham, poached egg in wine, Bresse poultry, profiteroles... Fantastic wine list!

La Table d'Éole

€€regional

Sylvain Gauthey (formerly of La Maison des Cariatides in Dijon) and Valentine have set up shop in a beautiful traditional stone house in the heart of this Burgundy wine-growing village. Instead of a set menu, there is a short à la carte menu of dishes the names of which alone are mouthwatering. The chef's expertise shines through in every course with consistently winning flavour combinations (scallops, cauliflower mousseline, green apple and hazelnut sauce vierge, hint of ginger). The sweet finale hits a perfectly seasonal note with a dessert starring pear. The dining area comprises two distin

🕐 Th-Su 12:00-13:15, 19:30-20:45; Mo 12:00-13:15;Tu-We off

Castel de Très Girard

€€Modern Cuisine

Housed in a former wine press in the heart of a wine-growing village, this contemporary bistro charms with its bright space overlooking the terrace and garden. The atmosphere is relaxed and the modern cuisine is rife with clever combinations, such as beef tartare and oysters enhanced with fresh herbs and citrus jelly; red tuna loin with lardo di Colonnata, artichoke and Parmesan. The wine list is a major draw: extensive, lively and with regional labels at its heart, it gives you an opportunity to discover small appellations from renowned winemakers as well as to taste great vintages by the gla

Le Millésime

€€Modern Cuisine

In the heart of a wine-growing village surrounded by beautiful vineyards, this stone-built house is home to a contemporary restaurant with a refined atmosphere. At lunchtime, an appetising selection of dishes is chalked up on the board. The à la carte menu features a generous slice of pâté en croûte made with Cul-Noir heritage pork farce layered with poultry and foie gras, beetroot pickles and quince-Pinot Noir chutney, a slice of turbot with Maghreb spices and Cancale razor clams, or hare à la royale – a solid restaurant, firmly rooted in its territory. Adjacent to the restaurant, the Caveau