加斯东·热拉尔体育场
stadium in France
到达与交通
🚆 第戎新门站🚆 讷伊雷第戎站🚆 第戎城站
会籍计划覆盖
附近景点与去处
第戎美術館
art museum in Dijon, France
第戎主教座堂
cathedral located in Dijon, Burgundy, France
第戎圣母院
church located in Côte-d'Or, in France
第戎歌劇院
瑪格寧博物館
national museum in the French city of Dijon in Burgundy
圣弥额尔教堂 (第戎)
church located in Côte-d'Or, in France
musée Rude
art museum in Dijon, France
Le Consortium
French art center
musée d'art sacré de Dijon
museum in Dijon, France
圣斯德望教堂
church located in Côte-d'Or, in France
Ste-Bernadette church
church located in Côte-d'Or, in France
餐饮
ORIGINE par Tomofumi Uchimura
Perfectly at home in this stylish, understated interior, Japanese chef Tomofumi Uchimura, who learned the ropes at Lameloise, rolls out his consummate mastery of Gallic techniques, peppered with discreet Japanese touches. An example: Atlantic cod in a miso crust and umami-flavoured gingerbread with a cauliflower tempura, tarama, bergamot lemon, peanuts and ginger. This fan of Burgundy produce elegantly exalts local ingredients, including organic veg from a Dijon market gardener, Charolais beef, Auxonne saffron, snails from next-door Jura… Nothing is off limits for the chef as long as the quali
官网CIBO
The contemporary interior of the recently refurbished dining room makes for a striking contrast with the 17C Burgundy-stone building in which it is located. Chef Angelo Ferrigno crafts subtly creative modern food and is committed to sourcing his ingredients locally, in fact exclusively within a 200km radius. He rustles up natural dishes that channel the zeitgeist and unvarnished Scandinavian influences, and presents them with artfully composed plating that is truly exquisite. It's a masterclass in indulgence, and that includes the desserts. Polished service and insightful tips from the sommeli
官网La Maison des Cariatides
In the Quartier des Antiquaires, this listed 17C building, its façade adorned with caryatids, is now in the hands of Vincent and Marie-Cécile Gomis, who work together to produce refined, contemporary cuisine showcasing judicious flavour combinations. Top-quality ingredients, perfectly controlled temperatures and cuissons, and precise, on-point seasoning – it's flawless! Every element is in its place, the result of a natural and simple approach that invariably works its magic, particularly in the seafood dishes. The savvy, recurring use of sweet spices, which are subtly handled, as well as citr
🕐 Th-Sa 12:00-13:30,19:30-21:30; Mo,Tu off; We 19:30-21:30; Su 12:00-13:30
官网L'Aspérule
Chef Keigo Kimura creates his signature Japanese-inflected French cuisine in this simple, contemporary decor. Using the finest ingredients – Challans duck, Wagyu beef, lobster and game – he devises a mystery tasting menu that calls on sophisticated cooking techniques (grilling over binchotan charcoal) and an impressive eye for minimalist plating. The memory of his wild boar pie with its shiny golden pastry and intensely game-flavoured filling, accompanied by Sarladaise potatoes, shiitake mushrooms and a port jus lingers with us still! Last but not least, the wine cellar beneath the restaurant
🕐 Tu-Sa 12:00-13:30,19:30-21:00; Su off
官网Loiseau des Ducs
Housed in the 16C Hôtel de Talmay, a listed historical monument close to the Palais des Ducs, this restaurant is part of the Loiseau Group. Chef Iulian Fistos, former right-hand man to Patrick Bertron in Saulieu, channels his talent into upholding the gastronomical spirit of Burgundy and Bernard Loiseau's classics, with a distinctly contemporary approach: Dijon snails in parsley sauce, garlic purée, celery tempura and watercress soup; Charolais beef fillet, carrot ravioli and beef bone marrow, hay jus. There is a fine selection of wines by the glass and a good-value lunch menu.
官网William Frachot
This 19C former coaching inn bang in the heart of historic Dijon is the HQ of one of Burgundy’s most talented chefs. A local lad and son of restaurateurs, William Frachot, who is something of a globetrotter (England, Quebec), devises stripped-back dishes in his own image: serious and applied, juggling international flavours and regional produce. He adds just the right dose of inventiveness and energy, illustrated by his new take on eggs meurette and his steadfast commitment to freshwater fish (perch, black bass, pike, zander) depicted by brook trout, zander and river fish soup. Meals are serve
🕐 We-Sa 12:00-13:15,19:30-21:00
官网L'Évidence
After honing his skills in top houses, Julien Burdin now rolls out a modern, seasonal score rich in crisp, legible flavours, illustrated by creamy Jerusalem artichoke soup with Murcia pepper and finely diced chorizo, or free-range Burgundy poultry in a vin jaune sauce. The à la carte lineup highlights more upmarket produce, like seared slices of duck foie gras, truffles and mashed potato.
🕐 Mo-Fr 12:00-13:30,19:15-21:30
官网Cave
This wine bar-cum-eatery decked in pale wood is a more casual version of chef Angelo Ferrigno’s signature universe - the CIBO is just opposite. A table d’hôte, counters and shelves of wine set the warm scene in which to sample a score rooted in the region. The single set lunchtime menu is resolutely seasonal, while hearty dishes to share starring cherry-picked ingredients depict the evening repertory: boards of charcuterie and/or cheese; ceviche of trout, celery and kalamansi dressing; rib eye of beef. There is never a dull moment in this pint-sized establishment buzzing in sincerity.
🕐 Tu-Fr 12:00-14:00,18:00-00:00
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