Here, star-rated Chef Philippe Augé accompanied by Riccardo Maiello proposes inventive, avant-garde cuisine. “We add a personal touch to Burgundy’s dishes,” he confesses. In the former kitchens of this historic building (dating back to 1750), Le Bistrot pairs tradition and warmth. Exposed stone walls demonstrate the appeal of Burgundy stone. The fireplace with its double hearth is enthroned here like a haven of peacefulness. In fine weather, lunch is also served outdoors, and enchantment  casts its spell: an idyllic setting, with the river banks of La Bouzaise running through the property… Hypnotic!

On the programme, refreshing cuisine based on local produce and the hotel’s organic vegetable garden. A whirl of flavours from welcoming Burgundy. For example, Burgundy snails in mild garlic broth, eggs poached in Chardonnay, or marbled ham with  parsley, a fine layer of jelly and Fallot mustard cream… Not to be missed!

Very generous cuisine, of course, but even more: encounters! Élodie Nicolas and her team are on hand beneath the eyes of guests who are utterly charmed... This is the real Burgundy! Offering iconic vintages, a selection of regional wines can be discovered thanks to favourites recommended by sommeliers Philippe and David. Watching spring play hide-and-seek with summer, Le Bistrot du Bord de l’Eau cultivates the fine arts of dining and well-being…