Michelin Restaurants in 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!
Dijon - FRANCE
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.
Dijon - FRANCE
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).
Dijon - FRANCE
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
So
After notching up experience in some fine establishments, Japanese chef So Takahashi works alone in the kitchen, and his partner, Rie, is front of house. He uses ingredients that are bought directly at the market to concoct French cuisine interspersed with Japanese inspiration. The result is finely executed, light and flavoursome. So good!
Dijon - FRANCE
DZ'envies
You can trust the chef’s culinary hankering or ‘envies’! In a hip canteen vibe (white walls, light wooden furniture and black ceiling), next-door to the market, David Zuddas unveils his love of cooking and premium produce. The menu stars a line-up of traditional Burgundy classics, flanked by a few enticing seasonal delicacies. The lunchtime menu is a steal, while in the evening you can choose from 3, 4 or 5 courses.
Dijon - FRANCE
Monique, boire et manger
What would Monique, the grandmother of chef Clara Reydet (previously at La Maison des Cariatides), have made of this charming bistro where seasonal vegetables are the star attraction? Only positive things, for sure! Clara cooks without inhibitions, draws on various influences and wins everyone over with her lamb kefta, creamy raw red cabbage or garam masala roasted carrots, toum (Middle Eastern garlic sauce) and reduced carrot jus. This fusion cuisine with vegetarian leanings is to be enjoyed in the simple, spruce space with lots of wood. Small terrace on the pedestrianised street.
Dijon - FRANCE
L'Arôme
This gourmet bolthole offers a taste of happiness. Chef Kadoguchi delivers well-executed and beautifully presented dishes, alternating between Japanese specialties (gyozas) and French recipes (pollack, Provençal sauce) or mixing the two, as he does in his excellent picanha with Asian sauce. Harmonious textures and flavours, spot-on cooking techniques, a fine selection of wines and a perfect welcome – what's not to like?
Dijon - FRANCE
William Frachot
This 19C former coaching inn bang in the heart of historic Dijon is the HQ of one of Burgundy’s most talented chefs. A local lad and son of restaurateurs, William Frachot, who is something of a globetrotter (England, Quebec), devises stripped-back dishes in his own image: serious and applied, juggling international flavours and regional produce. He adds just the right dose of inventiveness and energy, illustrated by his new take on eggs meurette and his steadfast commitment to freshwater fish (perch, black bass, pike, zander) depicted by brook trout, zander and river fish soup. Meals are served in a distinctive interior featuring light wood cladding, grape vine motifs and mustard yellow swivel Shark chairs - each design choice is a nod to Burgundy's heritage. Inspired and accomplished cuisine peppered with influences from near and far.
Dijon - FRANCE
Loiseau des Ducs
Close to the Palace of the Dukes and Estates of Burgundy, this restaurant is part of the Loiseau Group. It is housed in the 16C Hôtel de Talmay, a listed building. Chef Jean-Bruno Gosse continues to perpetuate traditional Burgundy cuisine and Bernard Loiseau's classics, albeit in a more modern spirit, eg œuf en meurette with hay-smoked confit egg yolk.
Dijon - FRANCE
L'Essentiel
At this restaurant just outside the city's touristy centre, a young owner-chef concocts a seasonal menu, underscored by distinctive, harmonious flavours and exquisitely presented. Those pressed for time will opt for the appetising lunch set menu. Best enjoyed on the patio, which is in great demand in fine weather.
Dijon - FRANCE
La Maison des Cariatides
Located in the antique dealers' quarter, this listed 17C edifice which boats 10 caryatids on the façade, is now in the hands of Vincent and Marie-Cécile Gomis, whose star-studded careers can be tasted in the beautifully presented food. A modern score with intelligent cosmopolitan accents, like gravlax of Crisenon trout, grilled avocado with jerk spices; fricassée of snails and mussels marinière in vadouvan spices. A festival of northern flavours and cooking techniques illustrated by line-caught pollock and squid, courgette flowers and a paella-flavoured stock. Pleasant terrace to the rear.
Dijon - FRANCE
Sublime
The modern cuisine of Sicilian chef Giovanni Spataro Cammarata encompasses carefully executed French dishes such as turbot, asparagus, aioli and lemongrass emulsion, and emblematic Italian specialities including his take on vitello tonnato. He sources excellent ingredients – turbot, Charolais beef and Sicilian prawns, which he prepares and presents with impeccable taste. The space comprises a pared-back dining area painted white, located just a stone's throw from the covered market.
Dijon - FRANCE
L'Un des Sens
Near the antique dealers’ district, this restaurant serves scrumptious food, presented beautifully and rich in distinctive flavours, illustrated by a rack of Ségala veal, ravioles of green peas and pecorino cheese and spring onions. The vegetables and fruit come from the chef’s garden. Several-course surprise menu in the evening and simpler fare at lunchtime. Courtyard patio for alfresco dining.
Dijon - FRANCE
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