Frédéric Doucet's restaurant is a creative and exciting take on established ideas of terroir and tradition. The son of bistro owners, he was born into the business, and cut his teeth in the kitchens of some of the greats, from Pierre Orsi and Paul Bocuse to the prestigious Maison Troisgros. In his premises nestled in the heart of a village with pointed towers and weathered roofs, the chef breaks it down for diners: nothing but fine ingredients from Saône-et-Loire (including Charolais beef, snails, pike and goat's cheese), prepared with rigorously applied classical techniques that do not exclude flashes of inspiration. "Frogs legs in shades of our prairies", "The ox is in the meadow", or a delightfully-risen alfalfa soufflé with roasted hazelnuts and hay-infused ice cream are just a few of the must-try dishes.