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A stone farmhouse in a quiet Burgundian village, coffered ceilings overhead and a fireplace in the corner, is not where you'd expect a chef who trained with culinary royalty to land. Yet here is Nicolas Morelle, running a single set menu of creative French cooking that casually drops beetroot sangria and carrot-curry desserts between courses. A glazed partition lets you watch the kitchen work, which keeps things honest.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Soufflé of crab
“His unusual creations include a soufflé of crab and a beetroot sangria or a dessert that stars carrots, oranges and curry notes.”
Michelin Guide -
Beetroot sangria
“His unusual creations include a soufflé of crab and a beetroot sangria or a dessert that stars carrots, oranges and curry notes.”
Michelin Guide
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