Hostellerie Bourguignonne

Even if the meal was not properly spoken bad, we can only deplore a number of false notes for an establishment of this level (from € 56). -the sommelier overturns a glass of white wine at the beginning of the meal. when such an incident occurs, usually the glass is replaced by the same wine or similar. It was not. We will be offered a glass of red wine with cheese but, on the one hand, only after we shared all of our remarks and, on the other, it is not exactly the same thing. - we used to have reduced portions and it was the case of fish for 3 of the guests for whom we were really at the low limit. As for the 4th (me in this case) one was below and I will add that having frequented many restaurants in my life, good and less good, I do not have the memory of such a small part ( 2 bites.;) if one cannot serve a suitable portion of turbot in a menu at 56 €, there are excellent fish at a lower price. -the trolley of the advertised cheese had disappeared, replaced by a plate for conservation reasons, we were explained, except that we were offered a choice of 5 cheeses, so we can no longer talk about trolley. - after we shared all of our remarks to the staff at the time of the cheese, we had no honor to see the boss come yet informed, according to what we were able to see, and when we left the table, no one to greet us.

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the spring menu to 69 € has started well. Amuse-bouche, two per person but different (you have to choose). Egg blown in the heart flowing, original and very well.Dos of sandre and risotto, delicious.Duo of cute and veal ris, there is the catastrophe! The cute calf is too cooked, hard and as dried. As for calf ris, it is unqualifiable, dry as cardboard and without any flavor! What happened in the kitchen, are they leftovers or frozen unheated? Unworthy of a chef !rien to recount about the white cheese poached with the chardonnay jelly, good. The restoration would deserve praise if the main dish had not knocked down our dinner.

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being from the region I didn't know this address but really not disappointed very conscientious servers of very good advice, quality cuisine and refined the nice thing too is that the bosses welcome you and really available a super gourmet stop in a setting up.Bravo

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frame a little vieillot, ask to be a little re-equipped.(to my taste)The dishes are created thanks to the fresh products, unlike what I read below.Request to see the kitchen.the staff is nice, and the didier chef denis is very easily affordable.

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We spent an excellent Sunday at the Burgundian hospital. The welcome is warm, the delicious and generous kitchen, and the garden is worth a look!

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