Le Bougainville

Le Bougainville Review

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 such regional favorites as 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 oven-baked vegetables served with a saffron and ratatouille coulis.