Within the Cité Internationale de la Gastronomie et du Vin, this restaurant is just a few metres from the Chapelle des Climats et des Terroirs. The contemporary furnishings highlight the building's historical features like the exposed stonework and a coffered ceiling. This splendid setting provides the perfect foil for cuisine that fetes produce from the region: pôchouse (sort of hotpot) of freshwater fish, aïoli, ham and Chablis; Dombes duck with apricots, aubergine and hyssop and a dessert of Burgundy blackcurrant, water mint, crème anglaise and blackcurrant pepper. Food and wine pairings are taken very seriously here.