The arts of making guests feel special and of entertaining combine in this exquisitely comfortable environment full of texture. This balanced elegance is where Yohann Chapuis displays his talent and works his magic in the kitchen – a talent which has been recognised by ‘Relais & Châteaux’ and rewarded with a Michelin star. The chef’s ethos is based on a combination of excellence and continuous reinvention, which is now also displayed in the adjoining ‘bouchon’. Whilst respecting the heritage of an establishment founded by Jean Ducloux in 1947, Yohann Chapuis takes Burgundy, with its produce, terroirs and famous climate to a higher level. The association between the dishes and the wine is totally natural and the combinations are divine. Just imagine the type of wine which is good enough to complement snail eggs in a red wine sauce, Saône zander loin or Époisses cheese with Chantilly…essentially, it is Burgundy enhanced by the chef’s talent – pure and simple!