*** (17/09/2013 00:46)
Very excellent decor, and food. They have an extensive wine listing by-the-glass - best in Beaune - too bad it's not available in a bar, or at the adjacent Le Cep (that would be fantastic!). Service is very precise, but almost intolerably slow - it will be a long, but enjoyable, meal. Would be a 5 star with more responsive service...

*** (02/09/2017 23:16)
We had a delicious dinner here with great wines. Lovely to have so many wines too choose from that are served by the glass. Just a little bit disappointed by the small choice of cheese and by the quality of the service, I've seen better in restaurants with a Michelin star.

*** (12/01/2017 05:44)
Restaurant de haut niveau. Les plats sont originaux et très bien exécutés. Grand choix de vins au verre. Dommage que les prix de la carte des vins soient si élevés, c'est plutôt rare à Beaune et n'a qu'une conséquence, on passe son chemin.

I enjoyed my experience overall, but felt the decline of French fine dining happening within the very walls while I was eating there. A nearby table of Japanese tourists were wearing headphones while eating, too casually dressed in shorts and tee shirts in an almost empty dining room. Server mishaps, like dropping silverware on the floor, not once but twice during the course of our meal, should never have happened. The waiters looked bored and their demeanor carried over to the experience. These faux pas may seem miniscule to most people, but rarely occur, if ever, in restaurants of this caliber.

*** (17/08/2017 21:45)
Our dinner here was the third one star meal in our week in Burgundy and by far the best. I think the restaurant should be in line for a second star. Four of us had the 5 course menu. Service was impeccable, presentation and food was inventive while being rooted classically.

*** (26/05/2017 13:39)
Very extensive wine list by the glass to accompany the classic French dishes which have been creatively reinvented. All dishes are rather delicately flavoured and well balanced.

The food was generally good, but a couple big missteps kept it from being great. The delicate Fontaine snails were completely lost and overpowered by a smothering sauce of sweet corn and crumbly farofa. The pike perch dumplings were incredible and the meurette sauce really tied the dish to the region, but I did not like the kirimochi and felt it was completely out of place on the plate, almost like an afterthought. The pigeon too was a mixed bag; on one hand it was perfectly cooked with the rich flavor expertly contrasted by the brightness of fresh raspberries. But I found the amaranth pop to be a bit bothersome and tiring to eat. I am still not sure I correctly understood or tasted what the chef called raspberry pickles because nothing tasted remotely pickled.

*** (09/09/2016 05:20)
If I could give this place 10 stars I would. This is a gastronomic experience paired with excellent service! Indulge with the tasting menu and wine pairing. Unforgettable!

On the other hand, the poached egg was an incredible dish full of wonderful tastes and contrasting textures. It was both beautiful to behold and even better to eat. The matured Epoisses with raisins sprayed with Marc was a heavenly combination. What can you say about an incredible cheese tray other than it was incredible. The apricots crepe souffle was feather light and simply to die for. The very first amuses of minaiture kugelhopfs and gougeres were perfect, as were the finishing mignardises.

*** (01/01/2016 10:19)
Excellent meal, French classic dishes reinvented yet maintain high standards and a great attention to detail

*** (02/09/2017 04:44)
I had very mixed feelings about eating here, but a good friend and trusted gastronome, assured me that the wines by the glass were worth the trip alone. My apathy stemmed from contemplating whether you can successfully or should continue the legacy of a chef driven restaurant long after the chef is no longer with us. At what point do you have to stop doing the dishes that made the restaurant and legacy famous and start finding another path? A large part of me wanted to return to Loiseau’s golden age of the 1980’s and 1990’s and eat all his classics rather than the menu presented to me. Perhaps it was my expectations that I had to let go of.

I found it almost ironic that the menu was filled with trendy twists that Bernard himself had resisted, like pickled raspberries, kirimochi and farofa, the Brazilian preparation of cassava flour cooked in bacon fat till its resembles bread crumbs. It seemed so contrary to his original concept of cuisines des essences to serve this food here. I was relieved to see local, familiar ingredients like snails from Fontaines, Morvan ham, pike perch, delicious pigeons from Louhans and ice cream made from a local anise flavored candy made the grade. But still, I was eating in Bernard’s house with a smiling portrait of him staring at me throughout the entire meal. How far from the man could I really stray with all the reminders staring me in the face?

*** (15/07/2017 09:39)
We had the most elegant luncheon in our life in the restaurant. The extensive wine list is filled with the name of gorgeous wines of our dream. Every dish was the ultimate beauty and tasted excellent.

*** (13/01/2017 05:00)
Restaurant très décevant une carte très compliqué, les mises en bouche décevantes aucune surprise aucune délicatesse.
Surtout je vous déconseille les quenelles qui sont banal que vous pouvez faire dans votre cuisine, aucune surprise et pour le plat de résistance ne prenez surtout pas des Saint-Jacques ils sont complètement banal, vraiment ce restaurant et pour terminer une addition à 300 € pour 2 personnes vraiment très déçu. Rien à voir avec le restaurant de Saulieu chez Madame Loiseau restaurant magnifique avec une femme exceptionnelle, qui innove pour le plaisir de nos papilles. Vraiment décevant surtout pour l'anniversaire de ma femme.