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A former hunting lodge on a golf estate in deepest Burgundy, converted into a fine dining restaurant with vaulted ceilings, white linens, and views across the green. The chef, who trained in Paris and Copenhagen, runs a surprise tasting menu that riffs on Southern produce through Northern technique: Camargue oysters, smørbrød ideas, fermented fruit. It holds a Michelin star, and the pastry chef handles desserts and the room with equal composure.
One honor, in evidence:
The record strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
- Camargue oysters with dried duck Michelin Guide
- Smoked prawn tartare smørbrød style Michelin Guide
- Fermented strawberries and matured lamb Michelin Guide
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