Generous, meticulous cuisine inspired by the culinary traditions of Burgundy is served in the contemporary setting of this annexe to Yohann Chapuis's fine dining restaurant. The regional classics are present and correct: "pâté croûte Maison Greuze", eggs meurette (in a red wine sauce), fresh frog's legs in a parsley sauce, Bresse chicken with morels and vin jaune, as well as more refined creations such as carpaccio of Charolais beef with verbena oil, cherry tomatoes and shavings of Comté. It makes a delightful change to see a list of wines served from magnums available by the glass.