This Michelin-starred restaurant is one of the most sought-after eating places in the area, thanks to the chef’s creative take on Burgundian cuisine. Charolais beef tartare is served with mustard ice cream, Vougeot cheese and radishes; pigeon is rubbed with vanilla seeds, and its thighs are caramelized with shallots. The lunch menu is a “surprise” and depends upon what Derbord finds in the market that day. Reservations required.