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

Burgundy Wines Masterclass in Dijon

Full day from Dijon: the most of Burgundy with lunch

Chardonnay Masterclass - Wine tasting in Dijon

Pinot Noir Masterclass - Wine tasting in Dijon

Small group Burgundy tour of Beaune with Wine Tasting from Dijon

Cheese and Wine Pairing 1-Hour Session in Dijon

Half Day Tour of the Cote de Nuits Vineyards from Dijon

Azerole

Originally from Northern China, chef Xin Gan, who happens to be married to the chef of Parapluie, another Dijon restaurant, plies her trade at this delightful French-Asian fusion place with a simple neo-bistro decor (stone walls, dark wood tables and chairs). Cooking alone in the kitchen, the chef skilfully combines spices, tofu and kimchi with high-quality seasonal French ingredients, to compose dishes such as rack of pork, chimichurri, courgette cream and green curry, accompanied by a dash of creamy hummus and multi-coloured carrot ribbons tossed in an orange vinaigrette – delicious!

La Table des Climats

In the Cité Internationale de la Gastronomie et du Vin de Dijon, this restaurant is located at the far end of the left wing of the "Food Village", a few metres from the Chapelle des Climats et des Terroirs. In a decor unsurprisingly inspired by vines and wine, the menu stars up-to-the-minute cuisine that melds seasonal produce and iconic local ingredients.

Parapluie

This lilliputian restaurant serves globetrotting food in the zeitgeist, with a sprinkling of spices and based on seasonal, mostly local, ingredients. The culinary offer is rolled out in a single set "mystery" menu comprised of several courses at dinner, and a reasonably priced lunchtime menu with options. Fine selection of wine, beer and spirits (whiskies, eaux de vie etc).

Spica

The former Café de la Préfecture is run by a young Japanese chef who worked (most notably) at La Maison des Cariatides. Think upcycled furniture, jazz music, unique menu with meticulously prepared market-fresh cuisine, and Burgundy wines at bargain prices. The pâté en croûte made in the traditional way made an impression, as did the rib eye steak with a red wine sauce and cardamom espuma: it's bold and it works!

Dijon - FRANCE

L'Aspérule

Chef Keigo Kimura incorporates a Japanese twist into French cuisine in this tastefully appointed Dijon restaurant. He surgically crafts set menus and even a mystery menu in the evening. Like all genuine Japanese chefs, his flair for precision and balance (plating, cooking and flavour) is second to none, and his dishes are also sprinkled with tributes to the region, such as pinot noir or vin jaune sauces and mustard shoots. The memory of his ginger-flavoured gyoza of game in a red wine sauce and his shoulder of lamb, first slow-roasted then grilled on a binchotan griddle and served with a Japanese pancake, linger with us still! Last but not least, the wine cellar is an Aladdin’s Cave for connoisseurs.

Dijon - FRANCE

L'Évidence

After honing his skills in top houses, Julien Burdin is enjoying his well-deserved success: knockout plating, premium ingredients and crisp, legible flavours, illustrated by ham and parsley terrine, mustard-flavoured whipped cream and onion pickles. The à la carte range highlights superior produce, like blue lobster, vegetable risotto and a seafood, tomato and wine sauce. Polished service.

Dijon - FRANCE

CIBO

The pared-back dining room, flanked by a conservatory, is in distinct contrast to the 17C Burgundy stone house in which it is located. Chef Angelo Ferrigno crafts subtly creative modern food and is committed to sourcing his ingredients locally, in fact exclusively within a 200km radius. He rustles up dishes in the zeitgeist, rich in raw, natural and Scandinavian influences, whose art-directed plating is truly exquisite. His fillet of delicately pearlescent, organic trout that melts in the mouth, flanked by puffed buckwheat, trout roe and wafer-thin radish slices, or his immaculately barbecued quail with black garlic pickles, green asparagus, enhanced by a reduction of meat jus and perfumed with coriander seeds, are models of high-flying gourmet craftsmanship. Polished service and insightful tips from the sommelier add a final flourish to this appetising portrait. Be warned: tables are snapped up fast!

Dijon - FRANCE

Origine

Previously sous-chef at Maison Lameloise in Chagny, Japanese chef Tomofumi Uchimura impresses with his mastery of French cuisine, which he peppers with discreet Japanese touches. He is enthusiastic about Burgundy produce and elegantly elevates local ingredients – snails from Vernot (accompanied by a delicious, airy emulsion of mature Comté cheese and vin jaune), Charolais beef (with an elegant medley of carrots). For him, nothing is off limits as long as the quality is up to the mark, particularly when it comes to working with fresh seafood (delicious fillet of brill with green asparagus and verbena risotto). His wife Seiko welcomes diners into the elegant newly refurbished decor (including beautiful tables with Burgundy oak legs and ceramic tops).

Dijon - FRANCE