Cuisine : Food & Drink
Dinner Restaurant Guide (2026)
Auberge La Beursaudière
Situated in the charming village of Nitry, Auberge La Beursaudiere offers traditional, regional, gastronomic-quality cuisine with elegant indoor and outdoor terrace dining options. This friendly and professional restaurant regularly features in guide books as an exemplary dining choice in the region. Auberge La Beursaudiere revise their menu throughout the year with the finest fresh seasonal produce.
Menu Highlights:
- Crab remoulade and langoustine just poached, mango vinaigrette, passion-lemon sour cream
- Beef tenderloin Rossini style, artichoke mousseline, chanterelles, Madeira wine sauce
Le Maufoux Chablis
"To please oneself and to please others" is the mantra of Le Maufoux. This is is the Bistro restaurant to the "Le Soufflot", a Michelin restaurant located in Meursault. In our experience, sister restaurants to Michelin-starred establishments are a very "Savoir Vivre" way to dine. The outstanding quality permeates the restaurant, but with less formality. Chef Ivan and Jérémy's menu changes every six weeks to reflect the season. They offer indoor and terrace dining options.
Menu Highlights:
- Fried cauliflower with horseradish and chili sauce
- Pork tenderloin, Jerusalem artichoke with reduction sauce
Le Saint-Père Tonnerre
Eric and Isabelle Sausset, your chef and host, offer guests a traditional, authentic and charming Burgundian dining experience. Their restaurant offers a more casual dining experience with an emphasis on service, food, and the warm hospitality that comes with French owner-operated restaurants. As a local's favorite, they proudly hold the number one spot on Trip Advisor and other sites for restaurants in their area.
Menu Highlights:
- Tuna tartare and balsamic caramel guacamole
- Bomlo salmon escalope with civet sauce
- Homemade Vacherin
Restaurant La Parenthèse
La Parenthèse differentiates itself from our other restaurants with its degree of "modern refinement but without ostentation". As with our other restaurants, La Parenthèse's menu follows the rhythm of the seasons. The Chef designs each dish to capture the "essence of the moment" using fresh and seasonal ingredients.
La Cuisine de la Fontaignotte
The emphasis at La Cuisine de la Fontaignotte is spontaneity. Chef Martin and Laura have a very dynamic menu depending on what is available and the quality of produce offered to them from their network of local and sustainability focussed suppliers - they are a definition of "field to plate" dining. They have indoor and terrace dining options, both of which are beautiful.
Menu Highlights
- Espelette pepper squash seasoned with citron, langoustine bisque and lovage parsley
- Duck breast from Mont Saint Jean cooked in binchotan, Luc parsnips lacquered with oabika, onion and smoked pepper reduction
- Jerusalem artichoke ice cream with Dulcey whipped chocolate ganache and homemade salted butter caramel
Auberge du Cheval Blanc
When you enter chef Régis Bolâtre's restaurant, he and his wife, Angélique, curate a discreet, personal, and warm atmosphere. The gourmet menu is carefully prepared while respecting the seasons, thus guaranteeing dishes prepared with fresh and quality products. Throughout your visit, Régis and Angélique promise you a memorable taste experience, whether you want to explore new flavors or rediscover your favorite classics.
Menu Highlights
- Floating island of peas flavored with truffle oil and crayfish tails
- Crispy duck foie gras, dried fruits and apple and pear compote
- Medallion of venison confit in red wine Rossini style with Burgundy truffle jus
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