Enjoy the Route in the stars Michelin-starred restaurants

Under the baton of chef Keigo Kimura,L’Aspérule blends French finesse and Japanese sensibility in a refined setting in the heart of Dijon. Here, Burgundy’s terroir flirts with Japanese precision: Challans duck, Wagyu beef, lobster and game all feature on a mystery menu, cooked to perfection and enhanced by binchotan charcoal.
Each dish strikes a balance between intensity and delicacy, like the wild boar pie that has become a cult favourite. And to prolong the pleasure, the vaulted cellar is full of nuggets to be (re)discovered.
A star-studded stopover not to be missed on Burgundy’s Route des Grands Crus.

In Gevrey-Chambertin, Thomas and Lucie Collomb combine a Michelin star with good farming sense. Their Table d’Hôtes celebrates the true taste of Burgundy: local produce, short circuits, respect for nature and creativity without frills.
On the menu are seasonal dishes that change every fortnight: warm foie gras pâté, beef shank with lentils, rack of farmhouse pork, macaroni gratin with Salers cheese… and the classic desserts we love – tarte tatin, crème brûlée, profiteroles.
The rustic-chic setting, the cellar stocked with Gevrey grands crus and the friendly service add to the magic.
A starred stopover that’s generous, committed and 100% Côte-d’Or, on the Route des Grands Crus de Bourgogne.

Just a stone’s throw from the Hôtel Dieu des Hospices de Beaune, Christophe Quéant ‘s cuisine is instinctive and precise, sublimating products without artifice. Having worked with the likes of Robuchon and Ducasse, the chef composes a gourmet score with straightforward flavours and perfect cooking: melting white sole, fragrant mushrooms, Madagascan vanilla soufflé…
In a soothing setting of pale tones and exposed stonework, the restaurant combines elegance and simplicity, enhanced by Nathalie Quéant’s delicate welcome.
A Michelin-starred restaurant where the sincerity of the terroir meets modernity, on the Route des Grands Crus de Bourgogne.

In the heart of the Corton-Charlemagne vineyards, Rudy Villien and Léa Matéos reinvent Burgundy gastronomy with boldness and sensitivity. Born in Beaune, the chef draws his inspiration from the terroir he loves, while slipping in accents from elsewhere: crab smoked with yuzu, Corsican lean with kaffir lime, or poultry with tamago miso.
In a bright, zen setting overlooking the vineyards, the journey is as visual as it is tasty. The estate’s home-grown vegetable garden and beehives complete this committed, local experience.
Head for the Charlemagne restaurant!

In the superb Hôtel de Talmay, a listed historic monument, Loiseau des Ducs embodies Burgundy gastronomy in all its nobility.
At the helm, chef Iulian Fistos, heir to the Bernard Loiseau spirit , perpetuates the tradition of a cuisine that is clear, precise and deeply rooted in the terroir.
Escargots dijonnais en persillade, fillet of Charolais beef, carrot ravioli or watercress velouté: each dish combines elegance and sincerity, enhanced by sauces of rare precision.
A Michelin-starred restaurant emblematic of Burgundy’s Route des Grands Crus, where heritage, excellence and emotion can all be savoured in an exceptional historic setting.

In Chassagne-Montrachet, Édouard Mignot and Émilie, his sweet alter ego, form a close-knit duo who make Burgundy shine on every plate. In a cosy dining room with midnight blue walls and Art Deco accents, Ed.Em celebrates simplicity and perfect mastery.
On the menu: scallops with Jerusalem artichoke and truffle, sea bass with lemon thyme hollandaise, Bresse poultry or Charolais beef. Spontaneous, sincere and full of emotion, where technique takes a back seat to taste.