After honing his skills in top houses, Julien Burdin now rolls out a modern, seasonal score rich in crisp, legible flavours, illustrated by creamy Jerusalem artichoke soup with Murcia pepper and finely diced chorizo, or free-range Burgundy poultry in a vin jaune sauce. The à la carte lineup highlights more upmarket produce, like seared slices of duck foie gras, truffles and mashed potato.