Le Millésime

In the heart of a winegrowers’ village, this spruce building is home to a contemporary restaurant. The chef cleverly, even daringly, juggles with a range of culinary scores, illustrated by a tartare of whelks flanked by a foie gras emulsion. Examples of the bargain-priced lunchtime menu include a chicken liver cake with a shellfish sauce or a Black Angus steak, pinot noir jus and autumn pickles. The menu slaloms between pure-bred Gallic classics and more elaborate recipes: poached eggs in red wine rub shoulders with Brittany lobster in a chorizo crust flanked by girolle mushrooms and vin jaune sauce. You can taste the wine before purchasing at the Musigny wine shop, abutting the establishment and which also belongs to the owner.