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Restaurant offering quality dishes and local wines at very good value for money.
Régis Bolâtre, head chef at the Auberge du Cheval Blanc, honors Burgundy's identity with his quality dishes: you'll find the great classics (venison fillet, beef pavé), as well as fish, a fine selection of mature fresh cheeses and gourmet desserts (trompe-l'œil pear). On the wine side, the menu honors the terroir of the Côtes-de-Nuits and Côtes-de-Beaune regions. As Régis Bolâtre so aptly puts it: "cooking is an art, and all art requires patience", so take the time to come and taste his creations.
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