Auberge des Tilleuls
For a taste of Burgundian village dining, head 10 km (6 miles) north of Dijon (along D996) to this traditional little bistro—all dolled up in red and white tablecloths on the village square—where chef Nicolas Arnold serves some tremendously tasty classics, many cooked and served in cocottes (cast iron pots). One of his signature dishes is oeufs en meurette (eggs poached in red wine with bacon, a traditional Burgundian dish), but the menu changes with the seasons, so might include such delights as trout with eggplant and lamb sweetbreads in wine and sage sauce. The 28€ lunch menu is good value.
For a taste of Burgundian village dining, head 10 km (6 miles) north of Dijon (along D996) to this traditional little bistro—all dolled up in red and white tablecloths on the village square—where chef Nicolas Arnold serves some tremendously tasty classics, many cooked and served in cocottes (cast iron pots). One of his signature dishes is oeufs en meurette (eggs poached in red wine with bacon, a traditional Burgundian dish), but the menu changes with the seasons, so might include such delights as trout with eggplant and lamb sweetbreads in wine and sage sauce. The 28€ lunch menu is good value.
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