Two MICHELIN Stars : Excellent cooking, worth a detour!
The personality and talent of the chef and their team is evident in the expertly crafted dishes, which are refined, inspired and sometimes original.
Welcome to this tranquil 19C watermill, by a millstream. It is flanked by a cottage garden, whose sole purpose is to supply the restaurant’s kitchen. After growing up in the Charolais countryside, chef Cédric Burtin did stints in Lyon restaurants operated by world-class chefs of the ilk of Paul Bocuse and Pierre Orsi. Today, his own restaurant enjoys a fine reputation in the region amongst the locals and a clientele from further afield. This subtle chef’s inventive hallmark and his flair for allowing fresh ingredients to shout their name, thanks to virtuoso technique and mouth-watering plating, are second to none.