Les 3 Bures sur Dijon

26/05/2024: Five-star experience in this restaurant at the Philippe Le Bon hotel. Located next to a very pleasant tree-lined patio when the weather permits, its room is magnificently decorated with a mix of medieval and contemporary elements, which together with its good lighting and discreet background music in which the piano predominates, produces They relax the diner and allow them to truly enjoy the food. The menu changes with each season, and its seasonal dishes are very well conceived and presented as a festival of flavors and colors. It is clearly perceived that it is a very careful kitchen made with the utmost professionalism, without being pretentious. The trout ceviche is very successful, with a subtle cumin flavor and the contrast with the freshness of the gelled cucumber water. The poached eggs, perfectly shaped and cooked, float on a creamy and very tasty mushroom cream. The gyozas with cabbage, spinach and Vougeot aromas are accompanied by a pea cream, a harmonious and satisfying combination but not at all greasy. And the beef stew, cooked at a low temperature, pressed in a cylinder of tender meat shreds, and accompanied by a rotund breaded and very crunchy beef gizzard, swims in a sublime meat background, full of flavor of toasted bones and bovine essences. . We couldn't handle dessert, nothing else fit in there. Good wine list, and Burgundy wine by the glass. Very attentive service without cloying or pressure. We were welcomed almost as the kitchen was closing and we leisurely enjoyed a fantastic dinner while the staff prepared the room for the next day and asked us if we wanted anything else. A paragon of flexibility and kindness, so rare to find in these times. A ten and the security of returning in autumn.

06/04/2024: Excellent cuisine and impeccable service