In the picturesque Auxois region of Burgundy, a Renaissance château provides a historic backdrop for a plush stylish restaurant. The chef signs a gourmet lineup: artichoke and mushroom tartlet with confit egg yolk and a creamy époisses sauce; Corton pigeon roasted whole with raviole of offal, smoked beetroot and a coffee- and miso-laced jus, ending with a dark chocolate soufflé and blackcurrant sorbet extravaganza. Fine dining set menus in the evening, simpler lunchtime deal, and brunch on Saturdays. The guestrooms invite you to unwind as you take in the lake and bucolic grounds, where deer ro

2.3km

L'Auberge de Guillaume

Modern Cuisine

€€

After assisting Christophe Bacquié at Le Castellet, becoming a Meilleur Ouvrier de France in 2015 and then a Michelin-starred chef at La Bussière, local lad, Guillaume Royer, has at last opened his own place in his native village. In this charming inn, half a kilometre from the peaceful Canal de Bourgogne, he rolls out his talent in a contemporary bistronomic vein using knockout regional produce. Pleasant terrace and quiet garden to the rear.

5.3km

Le Charlemagne

french · ★ Michelin

€€€€

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

19.0km

Summus

Modern Cuisine

€€

This locale that used to house Le Spuller hotel and restaurant has been given a new lease of life and a Latin name that nods to the supposed etymological root of Sombernon. Behind an off-white façade with green shutters, the two spacious dining rooms are done out in a contemporary brasserie style. One has a counter, hardwood flooring, velvet banquettes and an Art Deco-style glass "ceiling"; the other, with views onto the countryside, is more intimate. Fresh and expressive dishes include gyoza with the last of the summer vegetables or pike-perch, spinach, mussels and "fish essence".

15.3km

Le 428

Modern Cuisine

€€

Le 428 is named after an ouvrée, a surface area of vineyard (428m²), that a winegrower could tend in one day. The restaurant is established in Hotel L’Ouvrée in tribute to this iconic winegrowing region. Experienced chef Christophe Ledru deftly crafts a modern culinary statement, courtesy of fresh produce. The tableware is by the Manufacture de Longchamps and the well curated wines are also local. The trendy interior subtly fosters a dialogue between a storied past and modern inclinations.

17.7km

点击列表项在地图上定位 · 距离与时间仅供参考。数据来自 Overture / Michelin / Wikidata。

安德烈农场

客房房型 · 1

家庭房，带卫生间 (Andrée)

酒店设施 · 6

周边与地图