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A glazed wine cellar running the length of the dining room sets the tone at this modern restaurant tucked among Meursault's vineyards. The chef trained under Jacques Lameloise for years before coming home, and the cooking shows it: seasonal, rooted in Burgundy, and comfortable with pig's trotter sitting beside scallops and truffle. The grand piano in the corner suggests someone here has opinions about ambiance, and they're not wrong.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Wild snails
“wild snails flanked by cauliflower (sauce and sprigs) and smoked bacon”
Michelin Guide -
Seared scallops
“seared scallops, pig’s trotter, Jerusalem artichoke, gravy and truffles”
Michelin Guide
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The neighbors closest first
- Le Soufflot Modern French Eat · 69
- Les Murisaltiens French Eat · 69
- L'Agastache Eat · 69
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