The Chambertin rotisserie has a lovely bistro-style annex, where people come as much for the wine as for the food. A true country inn, it features old-fashioned décor—with Thonet chairs, exposed stone, bench seating, and long rows of bottles—where you can rediscover the great classics of French culinary heritage: brioche-wrapped sausage, a salad of pungent herbs, sweet-and-sour onions, eggs meurette, calf’s head with gribiche sauce and spring vegetables, Bresse chicken by Johan Morand with cream, mushrooms, and gratin dauphinois, and a pavlova with rhubarb, strawberries, and agastache.
