One of Beaune’s less touristy restaurants, Le Benaton, serves refined, contemporary Burgundian cuisine in a relaxed and yet elegant setting. Awarded a Michelin star in 2006, owner and head chef Bruno Monnoir’s cuisine has been described by critics as the “fruit of impeccable discipline, the rigors of which are overcome every time, and transformed into creativity.” Indeed, a glance at his menu reveals a very modern take on classic dishes, which are executed with flawless precision and presentation. So expect daring combinations, bold flavors, and perfectly conceived dishes.

L’ancien second a conservé les fondamentaux de ce restaurant et s’il a laissé à sa carte la tête de veau rôtie « clin d’oeil à Bruno Monnoir », il la renouvelle avec ce talent qui lui est propre, à la fois chic et sobre et inspiré des terroirs français. Comment goûter d’ailleurs à la cuisine de Keishi Sigumura sans tester en entrée son pâté en croûte, sacré vice-champion du monde en 2013 ?. Visiblement, les inspecteurs du guide Michelin s’en sont eux aussi régalés.

The best restaurants in Beaune have evolved considerably over recent years and can now cater for every level of culinary persuasion, which includes Michelin star restaurants: the Loiseau des Vignes, located beside the Hotel Le Cep, provides an opportunity to taste Burgundy specialities and was the first European restaurant to offer an entire wine list by glass; and Le Benaton is renowned as one of the most creative eating establishments in town.

In the heart of Burgundy, Beaune is known the world over for its annual charity wine auction held in the iconic Hospices edifice, famous for its glazed tile roof. A steadfast champion of fine French food and wine, Japanese chef Keishi Sugimura, couldn’t have found a town that suits him better. Trained in Japan, the chef excels in the art of the porkpie, which earned him the title of vice world champion in 2013.

Le Bénaton is one of the best restaurants in Beaune, France. Le Bénaton provides a feast for the eyes and the taste buds; a transcendent experience for exploring refined French dining. Whether you select the set menu or dining à la carte, the amuse bouche, starters, main courses and desserts are all carefully prepared using only the finest quality products.

Chef Bruno Monoir that used to own and run Le Benaton 1 Michelin Star Restaurant, opened La Superb in August 2016. It is great food, you can sit at the couter bar and see him cooking fresh produce that he sources like for the Michelin Star Restaurant. Everything looks beautiful and taste great.

Le Benaton: (1 Michelin Star) There’s a reason they’ve received a Michelin star. The setting is incredibly clean and ultra modern. A lot of thought went into the decor of the restaurant (small details like the table cloths and the magnetic plates make a big impact).

However, when visiting Dominique Lafon last month, I noticed some of his wines boxed up and awaiting delivery to Le Bénaton, so I asked him if that was a sign that things were starting to look up in terms of their wine list, and he answered in the affirmative.

I should note my group will dine Sunday night at Le Benaton and Wednesday at Loiseau des Vignes – both awarded one Michelin star. I’ll try to get similar posts up. Even if you’re not likely to visit Burgundy, who doesn’t like delicious food with nice photos?

Benaton Restaurant is another Michelin star treasure of Beaune, located just outside Beaune ring, easily walking distance from the centre of Beaune. Run by a skilled Japanese owner & chef your eyes and taste buds will be impressed.

The creativity of the kitchen is what makes Le Benaton special. Fish, seafood, and meats will all come prepared in a way you never imagined possible. Features an excellent wine list full of quality winemakers.

Burgundian cuisine tends towards the rustic, but if you are craving more sophisticated food, try Le Benaton (a restaurant which won its first Michelin star a few years ago), or the popular La Ciboulette.

Okay, that’s six, but I think she wasn’t counting Le Bistrot des Cocottes because it’s more of a bar. Still, it was very popular — they all were — and so busy that they couldn’t take us.

Gastronomique, Restaurant