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).