A collection of superbly restored 17th-century buildings belonging to the Burgundian Company of Wine Tasters forms the backdrop to this pleasant restaurant. It's lavishly furnished but also quaint (candles sparkle in the evening), and the food is good, too. Vincent Bourdon juggles creativity and tradition to conjure sumptuous culinary surprises, including a pigeon breast accompanied by ravioli that’s been stuffed with confit of pigeon and foie gras. An excellent four-course
menu is available for lunch or dinner.