Restaurant des Gourmets
Romain Détot’s imaginative cuisine is reason enough to journey to a charming medieval village 6km (3.75 miles) south of Dijon. One of his signature dishes is oeufs en meurette (eggs poached in red wine with bacon, a traditional Burgundian dish). The menu changes with the seasons and, in a modern room overlooking a garden, you can enjoy such delights as trout with lemon and thyme and pears poached in blackcurrant liqueur. The cellar contains more than 600 wines; many are burgundies from lesser-known, small-scale wineries.
Romain Détot’s imaginative cuisine is reason enough to journey to a charming medieval village 6km (3.75 miles) south of Dijon. One of his signature dishes is oeufs en meurette (eggs poached in red wine with bacon, a traditional Burgundian dish). The menu changes with the seasons and, in a modern room overlooking a garden, you can enjoy such delights as trout with lemon and thyme and pears poached in blackcurrant liqueur. The cellar contains more than 600 wines; many are burgundies from lesser-known, small-scale wineries.
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