勒里什堡酒店、餐厅与水疗中心

Born in Beaune, Rudy Villien first fell in the love with Le Charlemagne during an internship, so he and his partner, Léa Matéos, leapt at the opportunity to take over this eatery in the heart of the Corton-Charlemagne vineyard. The serene, contemporary interior provides the perfect foil to sample dishes that waver between France and further afield (often Japan) with a personal spin: furikake and caviar aperitif snacks, crab and yuzu kosho smoked tomato, croaker in kaffir lime… The produce comes from a cottage garden, bee hives and cherry-picked suppliers. A creative score that is flanked by a

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!

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

This elegant winegrower's manor house with a plush feel and bags of character is set in a leafy garden where tables are laid out in summer... It's the perfect setting in which to sample Jordan Billan's cuisine, which is rooted in the terroir of Burgundy and showcases the carefully-chosen suppliers. The chef's taste for tradition – think matured Charolais beef, bone marrow and a mustard and tarragon jus – does not prevent him from dreaming up more creative dishes with international influences, such as sole cooked on the bone with shellfish, kasha risotto, seaweed and nashi. Guests will also app

On Place Carnot, not far from the Hôtel-Dieu, this restaurant with a modern façade occupies the ground floor of a picturesque old house. After stints with Robuchon and Ducasse, chef Christophe Quéant crafts modern, seasonal cuisine based on traditional textbook foundations. His top-quality ingredients are transformed into spot-on, straightforward dishes, blessedly free of fancy frills. The contemporary-style dining room, which sports a beige colour scheme and exposed stonework, is the perfect foil for delicious dishes such as sole fillets with mushrooms and tender leaves, or the Madagascan van

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

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