Le Carmin

On Place Carnot, not far from the Hôtel-Dieu, this restaurant with a modern façade occupies the ground floor of a picturesque old house. After stints with Robuchon and Ducasse, chef Christophe Quéant crafts modern, seasonal cuisine based on traditional textbook foundations. His top-quality ingredients are transformed into spot-on, straightforward dishes, blessedly free of fancy frills. The contemporary-style dining room, which sports a beige colour scheme and exposed stonework, is the perfect foil for delicious dishes such as caramelised quail breasts and legs, white asparagus and baby carrots and the hot Grand Marnier soufflé – to die for!

• Chef Christophe Quéant's cooking draws on elite French training (Robuchon and Ducasse) but avoids decorative excess.
• The room pairs contemporary minimalism with exposed stone in a historic Beaune house on Place Carnot.
• Kitchen philosophy is explicitly product-first, with seasonal market sourcing and short supply chains.
• Known for precise classic-modern plates, including sole with mushrooms and vanilla soufflé crème brûlée style.

• Sole fillets
• Mushrooms
• Madagascan vanilla

Tasting Menu

• 7 Courses: €220 (lundi au vendredi)
• 8 Courses: €250 (samedi)

A La Carte

• Lièvre au sénateur Couteau de la Voie royale: €95