Le Moulin de Saint-Julien

Restaurants nearby

• Auberge du Cep★ Michelin This emblematic Beaujolais establishment, which continues to honour its rich legacy, is the HQ of Aurélien Merot. The chef delicately and indulgently pampers regional produce with a soft spot for jus and sauces: slow-baked fario trout from Isère, almonds and sorrel sauce; Bresse poultry cooked in Fleurie wine (the house specialty)… Excellent value for money (the lunchtime menu is a bargain!) plus an impressive wine list.9.8km
• La Table de Chaintré★ Michelin This quintessential country restaurant, tucked away in a picturesque village in the heart of the Pouilly-Fuissé vineyards, is the brainchild of a friendly, industrious couple. He scours the local markets for fine produce, which he unveils in cleverly crafted dishes. For example, langoustines from Brittany with celtuce and the first tomatoes, frogs’ legs poached and deep-fried in Japanese breadcrumbs, or Bresse chicken with pattypan squash, rainbow chard and heirloom carrots… The food is naturally enough paired with a fine selection of Burgundy and Beaujolais. The set menu changes weekly – all 11.2km
• Georges Blanc★★ Michelin In his Vonnas stronghold, Georges Blanc has embodied a certain idea of tradition for several decades. From a 100m² building, he has built an estate that spans several hectares composed of an entire village, whose houses and streets are prettily lit come nightfall. At the head of a small empire, Monsieur Blanc enjoys taking the time to meet guests and dedicates his menus with obvious pleasure. In the plate, you’ll find his emblematic Bresse chicken and famous crêpes Vonnassiennes, together with more contemporary recipes... to be paired with one of the wonderful vintages that grace the particula14.2km
• L'O des Vignes★ Michelin This stone building in the Mâconnais region is surrounded by a landscape of vineyards that extends to the Roche de Solutré. It houses the restaurant of a true Burgundian, Sébastien Chambru, who worked notably at Le Moulin de Mougins. He then headed off to Japan and, in Tokyo, was enthralled by the respect the Japanese chefs had for their ingredients. The author of several cookery books, he now conjures up his delicately creative cuisine here in Fuissé, finding inspiration in the day’s market (marinated and flamed tuna with condiments and beetroot-yuzu vinaigrette for example). In the adjoining13.7km
• Le BeaujolaisBib With such a name, Le Beaujolais could hardly fail to pay tribute to a region renowned for its fine food and wines! The friendly couple at the helm have risen to the challenge with panache, treating diners to appetising market-fresh cuisine that draws on tradition. The dishes are both delicious and hearty: gougère with snails, persillade and leek fondue; Arctic char steak roasted skin-on; Bresse fromage blanc dessert.9.4km
• Pierre★ Michelin 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 b15.0km
• La Huchette★ Michelin 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 o15.2km
• Le Saint Lazare On the high street of a Dombes village, this establishment has been in the family since 1899! Nowadays, father and son cook together, crafting an inventive "carte blanche" mystery menu of elaborate dishes based on good, fresh ingredients. Meals are served in the low-key, stylish dining room or on the summer patio.8.0km
• La Table BâgésienneBib 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 banan17.6km
• Auberge du Paradis Two restaurants in one! Chez Lucienne showcases a concise array of creative often spicy dishes to share: free-range chicken kebab marinated in ras-el-hanout; lamb gyoza in herbs and curry, leeks and soy mayonnaise; deep-fried scallops and tikka masala girolles pickles. On the other hand, Joséphine à Table features a wine bar with traditional starters and a dish of the day (marbled ham, pork pie, chicken kebabs, rice pudding). Both establishments boast a pleasant patio and a friendly, buzzy vibe – all of which washed down with tipples from Mâcon and Beaujolais and a range of wines by the glass 9.7km

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