The beautiful Burgundian stone house stands proudly in the center of the village. Louise and Benjamin Linard have made it a choice stopover in the Auxois region, allowing travelers to easily explore the surrounding area. The chef is a master of his terroir, with a fine personal touch and a very contemporary technique: green asparagus and smoked bacon espuma with Morvan tomme, Crisenon trout on skin with white asparagus siphon hollandaise, rack of free-range pork jus with green cardamom and French peas. Classic desserts (baba, lemon tart...), the three-course menu at €39 and a few suggestions of the moment (frogs' legs, snails...).
Benjamin Linard Chef
