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Château de Courban
Seasonal French
A converted barn with beamed ceilings, chandeliers, and mirrors does a lot of heavy lifting for a restaurant inside an old Burgundy manor house, and somehow it all works. The chef holds a Michelin star, builds modern seasonal dishes around local ingredients, and keeps the desserts deliberately restrained on sugar, which feels almost radical in France. The champagne and Burgundy wine list gives guests a project for the evening.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Tomato confit
“tomato confit and its three condiments”
Michelin Guide -
Racan pigeon
“Racan pigeon, pigeon-foie gras sausage, cabbage and truffle jus”
Michelin Guide
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