Don't be put off by its unprepossessing exterior: this friendly, oak-beamed restaurant offers good-value prix-fixe menus. Chef-owner Thomas Campagnon's sure-footed culinary mastery is evident in dishes like duck foie gras cooked three ways or pigeon breast with poached pear and crushed sweet potato.
Nov 28, 2006
I dined here on Nov. 17, 2006 with seven other people. It was a horrible experience. The wine service was horrible, which should be fatal to a restaurant in Beaune. We could not get wine glasses for all the wines we ordered. Since only one glass was provided some had to drink their champagne from their wine glasses. The white wines were served ice cold and the champagne was warm. We continually had to pull the wine out of the ice buckets as the
staff did not get the idea that the wines were too cold. We had to serve our own wine as the wait staff was non-existent. The food was mediocre at best some at our table said it was bad. We were seated in the back room which is like an echo chamber and makes it impossible to hear anyone at your table if others are seated in the room. The bread they served was inedible, even by US manufacutured standards. It was like a cold, stale hot dog bun. We tried to address the totality of the disaster with the wait staff at the end of the meal, but no one seemed to care.