邮局酒店

You soon forget the road just outside, as you snuggle up near the fireplace of this pleasant Auberge! The menu stars simple dishes of Burgundian inspiration that are nicely crafted and packed with flavour: slow-cooked egg and snails in a red wine sauce, guinea fowl supreme, puréed potato, braised endive, Bourdaloue tart – and the bill won't break the bank.

Set in a stunning estate complete with a golf course and spa, this former hunting lodge has been turned into a hotel and fine dining restaurant. The vaulted dining area with white tablecloths and an understated contemporary decor looks out onto the green. Originally from the Cévennes, Clément Vergeat (formerly at Guy Savoy and Alliance in Paris, Kokkeriet in Copenhagen) has devised a surprise menu that combines produce from Southern Europe with Northern European techniques: Camargue oysters with dried duck; smoked prawn tartare smørbrød style; fermented strawberries and matured lamb. Marine Ma

Wholesome flavours, jus, emulsions and sauces that melt in the mouth, illustrated by quenelle of sheatfish, white asparagus and langoustine cream or loin of pork and artichokes in a gutsy veal gravy. Their new take on the ubiquitous crottin de Chavignol featuring a light, unctuous, siphoned mousse surrounded by an acidic tomato juice is out of this world. The chef’s up-to-date, intelligent, delicate cuisine sings the praises of local produce, all of which orchestrated into subtle, colourful dishes. Chef Julien Medard and his wife Delphine (in charge of the dining room) warmly greet customers i

At this restaurant, the name of which means "vine branch", a pair of chefs work in tandem to cook up honest, unpretentious cuisine. The ingredients and produce – particularly the vegetables – retain all their flavour in dishes such as iced pea soup with goat's cheese and Thai basil. The desserts, too, are meticulously made, a case in point being the strawberry, almond and Timut peppercorn pavlova. The menu-carte features mouthwatering suggestions!

At the foot of the hill leading to Vézelay basilica, a major pilgrimage site, L'Eternel caters to more earthly needs, in a bright interior. The dishes are of a modern ilk, and contain a few nods to the region (pressed gambas with Morvan ham, mango and celery). The perfect prelude to a visit to the remarkable Musée Zervos (modern art museum). Comfortable guestrooms for a stopover.

In this world-famous wine-growing village, a "wine bistro" is bound to be a hit. Picture the scene: a local entrepreneur, two Japanese chefs who are huge fans of French cuisine, top-notch ingredients (house-made tapas, charcuterie and purebred meats that have been perfectly matured), and an amazing wine list at bargain prices (to sample here or take away). Local patrons and wine-loving tourists mingle here, and a positive atmosphere reigns. To be consumed in moderation!

Traditional, expertly crafted, market-fresh cuisine that lets the ingredient shout its name, such as lacquered sweetbread with peanuts and cauliflower. The à la carte lineup stars a range of pedigree Gallic classics such as homemade terrine, upside-down onion and chicory pie, calf’s head and even game in season. Cheerful service sets the tone in this handsome abode just a stone’s throw from the village church and square.