In an ancient manor close to the Tête-d’Or park, Pierre Orsi, «Meilleur Ouvrier de France», has been conjuring up a bourgeois cuisine perfectly in tune with the seasons since 1975. Against a sumptuous backdrop, Geneviève Orsi enthusiastically describes specialities like «raviole de foie gras de canard au jus de porto et truffes», «homard acadien en carapace» and «pigeonneau rôti aux gousses d’ail, riz sauvage d’Amérique». Fine selection of mâcon-clessé and French vintages.