In the Cité Internationale de la Gastronomie et du Vin de Dijon, this restaurant is located at the end of the left wing of the "Food Village", a few metres from the Chapelle des Climats et des Terroirs. In a decor seemingly inspired by vines and wine, the menu devised by Éric Pras (Lameloise) proposes modern cuisine that allies seasonal produce and iconic local ingredients (blackcurrants, Beaune cider, Burgundy beer, "cazette" hazelnuts), in dishes such as farm-reared guinea fowl marinated in spices, turnip bites glazed with rosemary, leg stew, frosted blackcurrants.