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Chef Keigo Kimura incorporates a Japanese twist into French cuisine in this tastefully appointed Dijon restaurant. He surgically crafts set menus and even a mystery menu in the evening. Like all genuine Japanese chefs, his flair for precision and balance (plating, cooking and flavour) is second to none, and his dishes are also sprinkled with tributes to the region, such as pinot noir or vin jaune sauces and mustard shoots. The memory of his ginger-flavoured gyoza of game in a red wine sauce and his shoulder of lamb, first slow-roasted then grilled on a binchotan griddle and served with a Japanese pancake, linger with us still! Last but not least, the wine cellar is an Aladdin’s Cave for connoisseurs.