In tune with the seasons, old-time savours re-created...

In keeping with the spirit of the place, the Chef’s dishes are fashioned with refinement, authenticity, experience, subtle blends of flavours and allegiance to Burgundy’s best. After making his debut in the great restaurants of the Touraine region (Chez Barrier, Domaine de la Tortinière), François Simon pursued his gastronomic tour of France from Limoges to Gevrey-Chambertin, from Serre-Chevalier to Saulon-la-Rue before manning the ovens of the restaurant that bears his name in Flagey-Echezeaux. Surrounded by his family, he gives us our own discovery tour of his toothsome expertise: Carpaccio de Scallops with Burgundy truffles, sweetbreads with balsamic vinegar...