Set in the countryside between Beaune and Chalon-sur-Saône, this charming restaurant and hotel sits in the middle of a vast estate with lakes, a stud farm, and a farm that supplies some high-quality produce, including Charolais and Wagyu beef, eggs, poultry, fruit and vegetables. The chef's cuisine also draws on the finest ingredients, and sometimes finds inspiration further afield: sea bream ceviche with lime and coconut milk; scallops, mushroom gyoza and Noilly Prat sauce; mandarin, orange and Timut pepper. The beautiful space boasts exposed stone walls, a beamed ceiling and a fire crackling in the imposing hearth. Extraordinary wine list.