This inviting country home welcomes guests into a dining room lit by an open fire. The chef cleverly reinvents regional dishes using fine produce.

A half-timbered house at the foot of the church is the setting for this restaurant, which serves up good food that focuses on the ingredients. Try dishes like croustillant de Chavignol or seared salmon escalope served with vegetables. In fine weather..

This picturesque restaurant is set in a fine stone cellar in one of the prettiest streets in the old town, at the foot of the Citadel. It is quite romantic come evening. On the menu find dishes with the taste of olden France, such as pot-au-feu au fo..

A rustic atmosphere (fireplace, beams, copper pots and pans) reigns in the restaurant of Le Relais Fleuri. Regional cuisine and good Burgundy wines.

A family-run operation - the owner's son skilfully prepares his interpretations of fine, traditional, regional cuisine. Dining room decorated with cowbells and wooden sculpture.

Classic and regional cuisine is served in a setting at the upper end of the village. Attractive, rustic dining rooms (fireplaces, large bay windows overlooking the countryside), a pleasant terrace and pool.

A source of tradition and regional fare. Among the original touches here are a clock face projected onto one wall of the bright and agreeable dining room. Pretty terrace.

There is a certain intimacy in this restaurant with its subdued, elegant decor. Naturally, you can sample Chablis wines, which go well with the classic French cooking.

Supported by a talented team, Éric Pras creates subtle dishes and revisits the classic staples with which this illustrious establishment made its name. A big name in French gastronomy, which continues to dazzle. The ideal place for a truly memorable ..

This pleasant brasserie features traditional cuisine with a focus on regional specialities, as well as typical bistro fare. The chef works under the leadership of the famous Georges Blanc.

The interior at La Tour is ornate and a tad Baroque. Fish specialities and Bresse dishes are the order of the day. Try pan-fried frogs' legs, hare stew or goose and duck parmentier.