A taste of Burgundy
Great food is part of the stay
A taste of Burgundy
Great food is part of the stay
A region shaped by food and place
Local produce, lasting traditions
From Bresse poultry and Charolais beef to local cheeses, village markets and slow-cooked Burgundian classics, this is a region where food is taken seriously — though rarely too solemnly.
The best dishes are often built on simple things done well: proper ingredients, traditional recipes, and a little patience. Add a good local market, a well-equipped kitchen at the Château, or a table in one of the region’s excellent restaurants, and food quickly becomes part of the rhythm of the stay.
This page introduces some of the region’s specialities, several of its best-known markets and a selection of Michelin-starred restaurants. Whether you cook, browse, graze or book a table, Burgundy gives you plenty to enjoy.
Once your stay is booked, our Digital Guidebooks take things further, with detailed information on local restaurants, smaller village markets close to each Château and even a truffle hunt!
BURGUNDY SPECIALITIES
A culinary journey from farm to table
Few regions show the link between land, produce and cooking quite as clearly as Burgundy. Bresse poultry, Charolais beef, local cheeses, freshwater fish, market vegetables and, of course, the region’s wines all find their way into dishes that feel firmly rooted in place.
This is not food invented for visitors. It is cooking shaped by farms, vineyards, seasons and long-standing habits — from boeuf bourguignon and coq au vin to gougères, oeufs en meurette and escargots de Bourgogne. In Burgundy, “farm to table” is not really a modern idea. It is more or less how things have always been done.
Four iconic Burgundy products
Poulet de Bresse
Charolais beef
Crème de Cassis
Dijon mustard
Four classic Burgundy dishes
Boeuf Bourguignon
Escargots de Bourgogne
Oeufs en meurette
Poulet Gaston Gérard
LOCAL MARKETS
A market morning, of course
A good market is one of the easiest pleasures of a stay in France. Arrive with a basket and no very fixed plan, and you will usually leave with cheese, fruit, bread, something for lunch, and possibly one or two things you didn't know you needed.
They are also a simple way to get a feel for local life. People stop to talk, stallholders greet regular customers, and the morning has its own familiar rhythm: choosing, chatting, and slowly filling the basket. Afterwards, a coffee on a café terrace is almost de rigueur — the shopping done, the basket full, and nothing more pressing than deciding what to cook for lunch.
The three markets below are some of the larger and best-known in the area. Smaller weekly markets also take place in many of the towns and villages close to each Château, and full details are provided in our Digital Guidebook.
Louhans
Mondays: 8h30 - 12h30
One of the largest traditional markets in France, Louhans regularly attracts thousands of visitors every Monday morning. Local producers and food stalls line the arcaded main street, while nearby, the live poultry and cattle market is a major part of the experience.
Tournus
Saturdays: 9h00 - 12h30
A relaxed Saturday market in the historic centre of Tournus, with a good variety of stalls set among the old streets. Afterwards, there are several cafés nearby for a coffee on the terrace.
Chalon-sur-Saône
Sundays: 8h00 - 1200
A lively Sunday market around Place Saint-Vincent, one of Chalon’s most attractive squares, with the cathedral, fountain, local producers and nearby cafés all adding to the atmosphere.
RESTAURANTS
From simple cooking to Michelin-star cuisine
Eating out in Burgundy can be as easy-going or as elaborate as you want it to be. This is not a region built around tourism, and many of the restaurants you come across are first and foremost places where local people eat — village restaurants, traditional bistros and friendly brasseries serving straightforward regional cooking.
At the other end of the scale, Burgundy is also home to some outstanding restaurants, including a number with Michelin stars within a reasonable drive of the Châteaux. We highlight a few below, while our Digital Guidebook provides a fuller list of restaurants, practical details and recommendations once your reservation is confirmed.
Michelin-starred restaurants
All recommended by Christophe — advance booking required
Aux Terrasses ~ Tournus
1-star Michelin — Chef Jean-Michel Carrette
Christophe’s favourite Michelin-starred restaurant in the region — "Chef Jean-Michel Carrette is brilliant, the service is excellent, the wine list is one of the best in southern Burgundy, and the prices remain very reasonable for a Michelin-starred restaurant".
The weekday 'Retour du Marché' lunch menu, served Tuesday to Friday, is a particularly good option and great value. Longer tasting menus are also available for guests looking for the full gastronomic experience.
L'Ecrin ~ Tournus
1-star Michelin — Chef Yohann Chapuis
Set in a beautifully restored former orphanage, L’Écrin gives chef Yohann Chapuis an elegant setting for cooking with real personality. Trained at Lameloise among others, he works with fine seasonal produce, precise presentation and a style that feels polished without being stiff.
The menu is deliberately short and changes with the market; seasonal dishes are often built around ingredients such as scallops, turbot or game. There is also an excellent wine list, supported by a knowledgeable sommelier.
Le Raisin ~ Pont‑De‑Vaux
1-star Michelin — Chef Frédéric Michel
The restaurant, run by chef Frédéric Michel and his wife Céline, offers refined cooking with local produce rooted in the culinary traditions of Bresse, occasionally combining more exotic flavours from around the world. A wide range of tasting menus is available.
For something more informal, the restaurant’s second dining room, Le Grapillon, offers a daily menu that is known locally for being very good value. It makes Le Raisin a useful address both for a gastronomic dinner and for a simpler meal done well.
Cédric Burtin ~ Saint‑Rémy
2-star Michelin — Chef Cédric Burtin
Set in a former 19th-century mill in Saint-Rémy, near Chalon-sur-Saône, the restaurant offers refined contemporary cooking in a calm, carefully restored setting. Originally from Burgundy, chef Cédric Burtin works closely with local producers, with a strong focus on short supply chains and seasonal ingredients.
The recent renovation has added a table close to the kitchen, giving guests a view of the chefs at work. As with most restaurants at this level, advance booking is strongly recommended.
Maison Lameloise ~ Chagny
3-star Michelin - Chef Eric Pras
Maison Lameloise is one of Burgundy’s great gastronomic institutions. Founded in 1921 in a former coaching inn in Chagny, it has held three Michelin stars for many years and is now led by chef Éric Pras.
The cooking balances heritage and modernity without feeling stuck in the past: seasonal produce, precise technique and a deep respect for the house’s Burgundian roots. Advance booking is strongly recommended.
Dine in with a Chef at the Château
A special meal at home
For guests who would like to enjoy a chef-prepared meal without going out, we recommend three experienced local chefs who offer their services at our Châteaux. Chef Thomas, Chef Raphaël and Chef Agnès each have their own style, giving you different options depending on the kind of meal you have in mind.
Chef Thomas
Gastronomic menus, beautifully prepared and consistently praised by our guests.
Chef Agnès
Traditional regional cooking, family-style menus and a much-loved 'Super Brunch'.
Chef Raphael
Gourmet cooking inspired by the produce and flavours of Bresse and Burgundy.