B&B HOTEL Le Creusot Montchanin

Restaurants nearby

• Le MontcenisBib Both the decor (vaulted cellar, exposed stone and beams) and the food are full of character. Laurent Dufour draws on fine produce to create generous and authentic dishes, such as fillet of sea bream with Provencal-style vegetables and pesto, or roast pigeon with pan-fried foie gras and sherry jus. The menu changes regularly and, in winter, features truffles, of which the chef is a big fan! The welcome is cordial.9.1km
• La fleur de Sel The initiative by this pair, chef Willy Lardry and maître d' Edwin Smietanski, to open their restaurant here is most welcome. Both hail from Le Creusot but met while working for Yohann Chapuis in Tournus. The interior is inspired in part by nature (with, in particular, wallpaper depicting a forest in the mist). The chef, working alone in the kitchen, shows undeniable maturity. Delicacy and finesse are the order of the day, for example, the lovely courgette flower with cod stuffing and the olive oil sabayon accompanying the cod tournedos, or the mackerel and its marinated cucumber ravioli.7.1km
• Domaine de Rymska Set in the countryside between Beaune and Chalon-sur-Saône, this charming restaurant and hotel sits in the middle of a vast estate with lakes, a stud farm, and a farm that supplies some high-quality produce, including Wagyu beef, eggs, poultry, fruit and vegetables. The chef's cuisine also draws on the finest ingredients, and sometimes finds inspiration further afield: sea bream ceviche with lime and coconut milk; scallops, mushroom gyoza and Noilly Prat sauce; mandarin, orange and Timut pepper. The beautiful space boasts exposed stone walls, a beamed ceiling and a fire crackling in the imposi11.6km
• Jérôme Brochot Jérôme Brochot rustles up market-fresh cuisine in the guise of his "côté cuisine" set menu, which changes on a weekly basis. On weekends, the spotlight is on the fine dining surprise set menu. They offer a cookery class on Sunday mornings.13.3km
• Maison Minori In a wine-growing village on the Côte Chalonnaise, this pretty building with a yellow façade houses a spacious restaurant featuring exposed stonework and beams, a red hollow-brick ceiling, a monumental fireplace, polished concrete, Corten steel and designer lighting. The chef-owner, a Jura native with seven years of experience in Japan (Tokyo, Kyoto), treats diners to a set menu inspired by the local markets: slow-cooked egg, Morteau sausage, chestnuts in veal jus and potato "broth"; deconstructed lemon tart with shiso ice cream. Minori, meaning "harvest" or "ripening", is a fitting name for a19.4km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.