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Clos du Cèdre
Modern French
A vine-covered manor house in a leafy garden, where tables move outside in summer and the dining room feels like somewhere a Burgundian landowner might actually live. This is fine dining, Michelin-starred, with a kitchen that takes the region's larder seriously: Charolais beef, bone marrow, and local suppliers doing the heavy lifting. The chef still finds room to roam, though, pulling in shellfish, seaweed, and kasha without losing the thread.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Matured charolais beef
“think matured Charolais beef, bone marrow and a mustard and tarragon jus”
Michelin Guide -
Kasha risotto
“sole cooked on the bone with shellfish, kasha risotto, seaweed and nashi”
Michelin Guide
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