Restaurant of the chef Laurent Parra with terrace, wine bar and products of the moment in Beaune.
Laurent Parra, chef and owner of the Conty cuisine accurately cooks the finest recipes of the Burgundian gastronomy. Its restaurant, opened in 2005 in the heart of Beaune, has just been completely renovated in a wine bar with small individual bistro tables. For small or large occasions, you also have access to the xvie century vault divided into three separate pieces including the cellar of the conty which offers over 700 references of wines with the "Rolls" of Burgundy,
. In summer, the terrace is very pleasant, as in the pedestrian street and overlooking the Place Ziem. In addition to the Burgundian menu, you can find the market menu inspired by the products of the moment, it is served at lunch and dinner. The Truffe menu for the fans of this rare product is very tastly cooked to raise the velocities of asparagus, the carpaccio of St-Jacques and the beef filet for example. The specialty of the site is always the risotto that is found in Santiago, truffles or asparagus.
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The food itself, when it was finally served appeared substandard.