乐吉斯 莱普拉杰-葡萄餐厅

In the local dialect, ‘marander’ means ‘go and eat’. On the Tournus road, this handsome house, built out of Burgundy stone and set in a landscaped garden, is definitely worth a gourmet halt before a good night’s sleep. The owners, Élisabeth and Philippe Michel, are clearly determined to bequeath the tradition of hospitality and the love of premium produce to their team in this elegantly contemporary house that feels like a home. In the kitchen, the chef consummately and delicately curates striking dishes rich in generosity. The stonking choice of Burgundy wines and the knock-out patio add the

After a tour of Saint Philibert Abbey, take a break at this enchanting address. Bare stone walls and large untreated solid oak tables set the scene indoors, flooded in light thanks to floor-to-ceiling windows. The peaceful garden and the welcome from the chef’s wife are also outstanding. Chef Jean-Michel is an enthusiast, capable of changing his gourmet offering from one table to another in the same evening. His approach is entirely instinctive. His food is thus rich in emotion and establishes a natural complicity with the region, particularly through the use of first-rate local fruit, vegetab

A former orphanage provides an out-of-the-ordinary venue for the cuisine of Yohann Chapuis, who learned the ropes at Lameloise. The chef crafts food rich in “taste and emotion”, which has its own distinct identity and character, thanks to premium seasonal produce, like scallops, day-boat turbot and game, all exquisitely presented. As examples, take these ormers from Brittanny, with mushrooms, watercress and juniper, or Bresse chicken cooked three ways, with red-wine poached pears. An excellent wine list and a knowledgeable sommelier complete the picture.

In a charming village above the River Saône, this restaurant has a traditional decor (exposed stones and beams, large colourful frescoes). Guillaume Laublanc, a native of these parts, sets about cooking his bistronomy-style cuisine with locally sourced ingredients and infectious enthusiasm. Cooked at low temperature, the Bresse chicken (from Johan Morand's farm) stuffed with morels and vin jaune cream is sure to win you over!

On the doorstep of Mâcon, this 1950s inn has retained its hunting frescoes by the Zuber manufactory and a lovingly maintained historic interior. In this distinctive setting, Didier Goiffon crafts signature cuisine that is as inventive as it is meticulous and which happily marries regional delicacies with spices. You will find a slate menu and ideas based on a seasonal theme, such as a 100% lobster menu. The chef’s creativity extends as far as the signature dessert, which pairs poire tapée (dried pear) with morels and vin jaune Savagnin, embodying the house character and flair. Cosy rooms for o

In the southernmost town of Burgundy, this unassuming house in a pedestrian street is home to a benchmark of local gastronomy. The traditional architecture (bare beams and stonework and an old fireplace) is enhanced by contemporary details. Since 1991, Christian Gaulin has been celebrating the classical union of regional produce and modern techniques. Whenever he can, this solid technician sings a subtle ode to Bresse and Burgundy. Foodies can decadently indulge in frogs’ legs ravioli with garlic cream, tender pigeon, the breast roasted on the crown, the thigh confit with shallots, Charolais b

Behind the spruce façade of this former coaching inn, chef Martin is as comfortable rustling up hearty Bresse cuisine as he is dishes with influences from outside of the region – from chicken liver terrine and crayfish bisque to semi-cooked salmon maki, horseradish mayonnaise or skrei flavoured with sweet spices. The chef extends an invitation to taste new things, in a spirit of discovery echoed by the globes on the tables. This fragrant, skilful and delicate cuisine is an invitation to embark on a journey of the senses. What better way to celebrate sunny weather than with a rum-flambéed banan