Evoking Burgundy, the name of the restaurant comes from the owner-chef being inspired by the passion of the restauranteur and wine producer where he trained, an influence also evident in the rich selection of wines from Burgundy. His specialities include boudin noir with apple salad and purée, and millefeuille-style horse crab, eggplant and avocado. He also does wild game and offal well.
- MICHELIN guide inspectors
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