La Cabotte

This small old village house has been converted into a contemporary restaurant. The name Cabotte refers to the huts that the winemakers installed in the nearbuvineyards. Chef Thomas Protot was awarded by GaultMillau at the age of 24 as Young Talent or Burgundy. For his kitchen, he is inspired by memories of internships he did in the shadow of great chefs, his own creativity and the great classics of the region such as bœuf bourguignon or œuf and meurette that he treated in his own way. He also uses the famous snails of the area with hazelnut butter and fresh herbs.