Not sure if anyone can help with this, but here's what I'm looking for... a chef doing more experimental or cutting-edge type food (either a newer, more modern take on traditional French food, or something completely different). The location is making this harder... in the Burgundy countryside, north and west of Dijon (around Montbard, to be specific). (Although we would consider going into Dijon proper, if there's something really outstanding.)
To give a comparison to "home", we're looking for something like Alinea in Chicago or Coi in San Francisco.
Any suggestions? Thanks in advance,
PS - We're heading to Chez Guy in Gevrey-Chambertin today, which sounds like what we're looking for. We'll see!
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