|
In the evening (book at lunchtime), from March to the end of November, we invite you to savour traditional dishes…
As a starter, snail turnover with garlic cream, followed by an excellent beef bourguignon, or an authentic blanquette de veau and our speciality, iced soufflé with Burgundy marc…
SALE OF OUR OWN WINE: White Beaune Sisserpe and red Beaune Les Bons Feuvres (in the restaurant and for sale) available since the 2005 vintage.
|