Bleu de Sapin

25000 BESANÇON
12.5/20
 Gourmet Restaurant
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© Bleu de Sapin
© Bleu de Sapin
3 PHOTOS
Cooking
French | Healthy cooking | Local | Modern
Services
Terrace
Style
Casual | Romantic | With friends
Budget (€)
Indicative price per person (excl. drinks)
25

Gault&Millau's review 2026

On the outskirts of Fort Griffon, Charlène Bassaler and Thibaud Devillers have set up this lively, well-traveled table, the fruit as much of their Jura roots as of their travels around France and the world. After final training at the Château de Germigney, Basso-Moro period, the two young chefs opened their first restaurant here, with great success. The dishes reflect both their attachment to the region and their creativity in playing with contrasts and cultures. Trout and strawberry tartare with pine nuts and mint, gnocchi with herbs, green asparagus, mangetout peas, Béarnaise sauce and shavings of Comté, saddle of rabbit with thyme jus, pea purée, carrot confit and pea, mint and kidney condiment, jasmine gel, chocolate calisson with peanut praline, dulcey cream and Gaude flour ice cream. Studied cellar (Manuel Pineau, André Bonnot, Maison Bobinet, Domaine Verzier...).
LOCATION

LOCATION

© OpenMapTiles © OpenStreetMap
Address 7 Rue Richebourg
25000 Besançon
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