Cibo

Rating: 14
Author: Gault&Millau

21000 DIJON

14/20
Chef's Restaurant

BOOK

4 PHOTOS

Chef: Angelo Ferrigno
Cooking: French | Gastronomic | Healthy cooking | Modern | Signature cuisine
Services: Access for people with disabilities
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

80 to 160

Gault&Millau's review 2026

Angelo Ferrigno is developing his business, with the creation of a bakery and a new layout, in the direction of naturalness and well-being, wood and soft tones, in a modern farmhouse atmosphere. At the same time, he takes care of the running of the business, with three days off a week, and places even greater emphasis on staging and storytelling, for an adapted clientele, eager and won over by these stories about local products and those who supply them. The cuisine also goes for simplicity, always blind, with four or five dishes repeated over the weeks, evolving with the season, and punctuated by the chef's predilections (roasting, fermentation, "soja bourguignon", found in three out of four dishes), with the cultivated mushroom in the spotlight, the large asparagus undercooked and crunchy, the vegetable in the spotlight before a beautiful dish of barbecued pigeon, confit leg and chard stuffed with giblets and a pleasant cook's dessert based on bread, buckwheat and cazette. The wine list is a little useless, since you don't know what you'll be eating, but the guests, in their acceptance of being taken in hand from start to finish, generally give in to the offer of pairings, supported by a committed young sommelier.