Bourgogne-Franche-Comté, France

In a long, narrow interior, where black leatherette benches meet exposed stone, Stéphane Léger, former Michelin-starred chef, regales us with his Burgundian cuisine and dishes with a Mediterranean edge. Gently poached eggs in a chardonnay-based meurette sauce, slow-cooked bœuf bourguignon, snails, but also carpaccio of Palamos gambas, or monkfish bouillabaisse.

In this pretty wine-growing village built of stone with a golden hue, near Mâcon, a young couple of alumni of Lameloise and Villa Madie have opened their restaurant opposite the church, on the edge of the square. Her domain is the spruce space with around 20 covers, wooden floors and culinary references (even in the toilets). He cooks delicious market cuisine inspired by local organic and sustainable producers: guinea fowl with pattypan squash and spring onions, apricot sablé, sorbet and vanilla cream. Surprise menus and very reasonable prices, especially at lunchtime.

A couple works hand in hand in this establishment, with chef Fabien at the helm in the kitchen and Émilie presiding front of house. He crafts contemporary cuisine with a creative touch, built around quality seasonal produce… and a hint of spice; she ensures diners receive a warm welcome. A few examples from the short, regularly changing menu: gravlax-style trout with curry and herbs; pumpkin gnocchi with chanterelles and hazelnuts; lemon, kiwi, coriander oil and Espelette pepper. A firm favourite.

Stéphane and Fabienne Robinne’s establishment is home to a cleverly refurbished interior, depicted by untreated wooden tables and velvet upholstered chairs… A refreshing modern vibe that provides the backdrop to the chef’s signature recipes oozing in traditional accents.

Set amidst vineyards, this small house and its modern extension are the HQ of local lad and chef, Jean-Christophe Moutet, former second chef to Jacques Lameloise at Chagny for over a decade. Comfortably seated in a panoramic dining room, complete with a grand piano and glazed wine cellars, Burgundy connoisseurs can sample gutsy, wholesome cuisine in tune with the seasons: wild snails flanked by cauliflower (sauce and sprigs) and smoked bacon; seared scallops, pig’s trotter, Jerusalem artichoke, gravy and truffles.

Mathieu Sagardoytho, the new owner-chef of the Zinc, signs a creative menu that pays tribute to painstakingly sourced ingredients (mackerel from Trinité-sur-Mer marinated in mirin, lamb from Clavisy farm, plums from Yonne). Remarkable list of Chablis (and other Burgundies).

The spacious and light new dining room gives onto the water and surrounding greenery. Tuck into the delicious dishes made by Filipe, the chef – pressé of Charolais oxtail and crayfish with sauce ravigote, sea bass roasted in olive oil, dill and garlic cromesquis... – and the tasty desserts made by Angélique, his wife!

Auberge de la Charme

In a small Burgundy village, close to Dijon and the motorsport racetrack, this rustic inn dripping in charm welcomes diners into a warm interior in which contemporary artwork is interestingly contrasted with stone walls, a coffered ceiling and old bread oven set in a wall. The venue is run by a pair of chefs with complementary talents: Nicolas Isnard and David Le Comte. Both are well travelled and their cuisine, inspired by Asia, the Middle East and even the island of Mauritius, seeks to exalt outstanding produce. The set menu, in the form of a “boarding pass”, invites diners on a tasting adventure, courtesy of creative, generous dishes. An unusual culinary experience rich in discovery.

A former philosopher (and the epitome of courtesy and discernment when it comes to her wine recommendations) plus a globetrotting chef who grew up eating at Michelin-starred restaurants have taken over this family-run inn: just the ticket in the middle of this rural village. This pair promises diners a delightful dining experience that combines rustic surroundings and cuisine that nonchalantly switches between regional and more contemporary dishes, and is littered with nods to the chef's many travels: here you see vin jaune and saffron from Franche-Comté, peanut vinaigrette, seaweed emulsion alongside Thai-style mussels from Bouchot.

In the hub of a pretty village in the Jura lakes area, this family-run inn dating from 1740 plays on its rustic charm. Chef François Moureaux works with fine ingredients to create delicate and tasty contemporary cuisine, but doesn't neglect to revisit local specialities. As for the decor, the establishment is named after one notable feature: its 17m-long ceiling beam that comes from a 3m3 fir log!

You soon forget the road just outside, as you snuggle up near the fireplace of this pleasant Auberge! The menu stars simple dishes of Burgundian inspiration that are nicely crafted and packed with flavour: slow-cooked egg and snails in a red wine sauce, guinea fowl supreme, puréed potato, braised endive, Bourdaloue tart – and the bill won't break the bank.

In the family since the 1960s, this inn proposes traditional cuisine that showcases regional produce. Morels take pride of place, as do pike-perch and chicken in vin jaune, without forgetting frogs’ legs, fresh from the restaurant’s pond in season. The self-service distributor of home-made dishes next-door is something of a curiosity.