The outside of this restaurant reflects the originality of the cuisine: modern, world, open but steeped in the French nouvelle cuisine tradition. The service is friendly and efficient but not at all obsequious. We started with a glass of champagne served with salmon rillettes.
I had a goat cheese encrusted in a mixture of chopped nuts and fruits slightly melted with a side salad to start. Then duck filet with a cacao reduction sauce. Dessert was a Mille feuille of banana.
We chose a pricey but incredible savigny-les-beaune white.
A bit out of the way but well wroth the trip.