L’Alentour

Rating: 12
Author: Gault&Millau

21200 BEAUNE

12/20
Gourmet Restaurant

BOOK

6 PHOTOS

Chef: Natasha Watson
Cooking: French | Local | Modern | Tapas

Gault&Millau's review 2026

Right in the center of town, what looks like a friendly little canteen turns out to be a true epicurean den where sharing is the watchword. Tatenda Mhende on service is responsible for the good mood, while Natasha Watson and Marc Marchetti prepare the plates. These accomplices, with their varied backgrounds, offer a beautiful, sincere and joyful work: green asparagus and egg yolk marinated in kefir and parsley oil, or the fermented galette, mustard cream and parmesan, set a solid framework for gourmet delights. Later, plates such as confit lamb shoulder, zaatar, sheep's yogurt and mint, or hake from the catch of the day, carrots and almond milk emulsion are more elaborate and just as successful. An excellent chocolate vanilla dessert with a hint of sherry vinegar to subtly acidify the dish. Nice little wine list.