One of the few affordable restaurants in this well-heeled town occupies an old house with a fireplace in the dining room and the requisite Burgundian color scheme of brown, yellow, and ocher. Philippe Guillemard presides in the kitchen, turning out regional favorites like hare stew, crayfish, escargot ragout in Chardonnay sauce, and venison with chestnuts. He has also devised a vegetarian menu—a rarity in Burgundy—with such deeply satisfying dishes as vegetable pot
26 rue St-Étienne, Vézelay, 89450, France
Oct 30, 2006
This was a nice little restaurant on the street leading to Ste Madeleine. Nothing special in the way of decor or ambience, but the service was friendly and food good. The assortment on the cheese tray was excellent.