Previously at the Château de Cîteaux, Takashi Kinoshita has found a more personal home here, where he can give free rein to his imagination. The cozy Burgundian building has the feel of a village bistro: simplicity, good cheer, quality ingredients, and of course, fine wine! The chef has lost none of his technical skill, which he puts to use in creating traditional dishes of the highest caliber: Burgundy snails with parsley, hazelnuts, and croutons; an egg baked in a cocotte and topped with Comté cheese, curly endive, and bread sticks; a pan-seared sea bass fillet, old-fashioned mustard sauce, button mushrooms, and flat-leaf parsley; braised beef cheek with wine merchant sauce and shallots; and panna cotta with Burgundy blackcurrant coulis and a gingerbread crisp.
