Auberge des Gourmets

Creative traditional dishes, tasting menus & French wines in a chic space with exposed brick arches.

In a charming old village setting, this chic bistro dazzles with exquisite French cuisine and a cozy vibe—perfect for enjoying delectable dishes al fresco.

Tucked in Saint-Amour, Le bistrot de l'Auberge du Paradis serves hearty local fare and boasts a charming atmosphere with a wonderful wine selection.

Compact restaurant with seasonally changing menus of artfully styled, contemporary dishes.

Burgundy, the enchanting heart of east-central France, delights with its exquisite wines and regal châteaux, all a short sip from Dijon’s mustard fame.

Low-key hotel with a stone facade offering country-style rooms & a quaint restaurant. Set in a rural village, this simple hotel with a stone facade is 7 km from Le Jardin du Phénix and 9 km from the medieval Sanctuaires de Paray-le-Monial church. Country-style rooms with Wi-Fi and wood floors are individually furnished; some have exposed beams and/or vaulted ceilings. A 2-bedroom suite is available. Breakfast is offered for a fee. There's also a quaint restaurant with a garden terrace.

This elegant fine dining spot impresses with outstanding service, a cozy ambiance, and a remarkable menu that promises a memorable culinary experience.

Tucked along the Saône River, this charming hotel blends historic elegance with modern comforts and offers a cozy wine bar just steps from the city center.

Nestled in an 18th-century stone house across from the majestic Cluny Abbey, this charming B&B offers cozy rooms, a lovely garden, and a delightful breakfast.

Le restaurant Greuze est une invitation au voyage, débutant à Tournus et vous transportant au fil des plats, à travers toute la Saône-et-Loire, et la Bourgogne. Véritable étape gastronomique, l'adresse promet des rencontres et des découvertes grâce à une cuisine créative aux accents du terroir. Les plats signature du chef Yohann Chapuis : Cuisses de grenouilles cuites meunières - pulpe de pommes de terre rattes et persil - crème d'ail doux en chantilly Soufflé chaud au Grand Marnier et son jus d'orange pressé - Sorbet à l'orange Tomate mozzarella, couteaux et bigorneaux, variation autour de la tomate Noire de Crimée le tout fumé à la minute Infusion de bœuf de Charolles et caviar osciètre de Neuvic, consommé iodé et Cazette du Morvan Homard bleu, pêche Vincent Doucet, cuit dans sa carapace - la pince ne tempura de corail - betterave et oignons des Cévennes - jus extrait des carcasses légèrement crémé Trilogie de veau élevé sous la mère - Ris de veau, tête de veau et longe de veau - artichaut poivrade et jus de cardamome