Origine
This restaurant is one of the most sought-after eating places in the area, thanks to Japanese chef Tomofumi Uchimura’s creative take on Burgundian cuisine. Snails come with an emulsion of yellow wine and comté cheese; foie-gras is paired with curried eel; and Charolais beef comes with carrots—but don’t be fooled, ‘carrots’ here means fancy carrots, cooked to perfection and chopped like jewels. The weekday lunch menu is a “surprise” and depends upon what Uchimura finds in the market that day. Vegetarians are well catered-for here, with a 65€ locavore, plant-based menu. Reservations required.
This restaurant is one of the most sought-after eating places in the area, thanks to Japanese chef Tomofumi Uchimura’s creative take on Burgundian cuisine. Snails come with an emulsion of yellow wine and comté cheese; foie-gras is paired with curried eel; and Charolais beef comes with carrots—but don’t be fooled, ‘carrots’ here means fancy carrots, cooked to perfection and chopped like jewels. The weekday lunch menu is a “surprise” and depends upon what Uchimura finds in the market that day. Vegetarians are well catered-for here, with a 65€ locavore, plant-based menu. Reservations required.
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