Lyon Small-Group Guided Electric Bike Tour with a Local Guide

Discover Lyon in an Unusual Way

Lyon Electric Bike Tour including Food Tasting with a Local Guide

Half Day Tour of the Cote de Nuits Vineyards from Dijon

Northern Rhône Valley Day Tour with Wine Tasting from Lyon

BOAT ALSACE Visit Strasbourg in a private boat + Captain

Strasbourg Traditional Food Tour - Do Eat Better Experience

Small-Group Full-Day Tour of Côte de Nuits, Côte de Beaune Vineyards and Beaune Historical District

Le Sauvage

At the foot of the Vauban Citadel, this smart hotel occupies the former convent of the Poor Clares. The restaurant provides a cosy setting, with old parquet floors and tablecloths, and – a major asset – its terrace overlooking the park! Chef Hugo Mathieu (trained in Lyon's top restaurants) is no novice, judging by his polished dishes: glazed pea velouté, cod loin fillet cooked at 50C, crispy pistachio tartlet.

Le Parc

In the heart of the Parc Micaud, on the banks of the River Doubs, this glass, concrete and steel pavilion is the Modernist work of Besançon architect Michel Demenge. The chic, contemporary interior, with its open-plan kitchen, also offers a view of the river. Dishes are in a contemporary vein, the menu under the supervision of the chef of nearby Château de Germigney.

Le Saint-Pierre

Savour fine dining with a predominance of fish dishes and quality produce in an elegant setting of open stonework and modern touches. The St - Pierre makes for an idyllic experience!

Le Manège

At the foot of the citadel, this former military riding arena specialises in delicate, flavoursome fare rich in regional twists (such as a mushroom crust cooked in vin jaune or their amazing sliced black pudding). The self-taught chef is a stickler for perfection – as the first and last bite will confirm.

Le Saint Cerf

"This contemporary bistro with a pleasant interior proposes tasty food rife with various influences, including Asian touches, skilfully handled from start to finish, without ostentation. Add to that a distinct tendency towards the ""natural"" (seasonality, ingredients) and a handful of vegetarian dishes and you get an ambassador of the Besançon's revival. "

Loiseau du Temps

Set in a former 18C wheat barn, this handsome dining room, depicted by vaults and contemporary details, is home to the most recent addition to the Loiseau Group. The menu focuses on produce and recipes from Bourgogne-Franche-Comté: gravlax of Jura trout, snails in parsley, poultry reared by Gaston Gérard… Each dish is generously crafted and beautifully presented. Enticing dessert trolley and a fine selection of wines, particularly by the glass.

Épicéa

In a narrow street near the Doubs, this couple, who earned their stripes in prestigious establishments, work in tandem in the open kitchen, occasionally venturing out to serve diners. Their single set menu, based on carefully selected seasonal produce and enhanced by wild-picked ingredients, is akin to a natural history lesson: carrot / marjoram / plantain / burnet / bay leaf; black pork / pumpkin / poultry jus / spring onion oil; beetroot / raspberry / coriander / iced nougat.