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Restaurants Overview

Welcome to the land of the Appellation d'Origine Contrôlée (AOC), an organization that slaps its mark onto quality products according to sacred rules of food and wine cultivation. In Burgundy this means that the poulet de Bresse (Bresse chicken), boeuf Bourguignon (beef stew with vegetables, braised in red Burgundy wine), coq au vin (chicken stewed in red wine), or escargots (snails) you ordered came from a pure lineage and were raised on natural ingredients before landing on your dinner table. And don't forget to down your victuals with a drink invented by a monk from Dijon -- the kir, a mix of local crème de cassis (black-currant liqueur) and white Aligoté wine. Keep in mind some restaurants close the last two weeks in August and go into winter hibernation for January.

For a break and a snack of handmade pain d'épices in all shapes and incarnations, stop by Mulot and Petitjean (Pl. Carnot).