In the heart of the wine village, a collection of Burgundy stone buildings – the oldest dating back to the 12C – has been turned into a high-end hotel. The establishment's name is a nod to the eight sub-plots of the estate's biodynamic vineyard, Le Clos de la Commaraine. Beneath centuries-old vaulted ceilings, in a contemporary decor blending oak, Burgundy stone, marble and crystal, the chef (a Meilleur Ouvrier de France) devises tasting menus, including a set menu celebrating plant-forward cuisine (dubbed "Nature"), and a concise à la carte menu featuring premium ingredients: free-range veal sweetbreads, Breton lobster, small-boat-caught turbot, and Charolles beef. Impressive wine list and cocktail menu.