Saison

Saison is a bistronomic restaurant in the heart of Dijon. The restaurant works closely with producers who share a respect for the living and serves only line-caught fish and meat from responsible farms. It highlights local products such as vegetables from the Potager des Ducs and veal from the Guyon brothers. Selected by the Michelin Guide, Saison pairs seasonal tasting experiences with curated Burgundian or Italian wines for private events and group menus. The kitchen describes its approach as instinctive and inspired by both land and sea, balancing Burgundian and Italian influences. An intimate dining room with an open kitchen creates a warm, friendly setting, and the restaurant also offers a terrace. The space is designed for close, convivial dining in the antiques quarter of Dijon. Bistronomic Franco-Italian cooking focuses on a short, seasonally evolving menu of homemade dishes that draw on land and sea; sauces, fresh pastas, ice creams and sorbets are made in-house while bread is supplied by a baker. Menus evolve according to arrivals and seasons, favour fresh, local produce and careful technique, and the kitchen offers a daily lunch formula alongside a six-course evening tasting. Riccardo Maiello leads the kitchen; Italian-born, his background includes George V, Le Bristol, Mandarin Oriental Milan and L'Hostellerie de Levernois, and his cuisine reflects his origins and professional path with frank, elegant flavours. Specialties include perfect egg with roasted and creamy Jerusalem artichoke and parmesan sauce; ricotta ravioli with Sicilian lemon, Taggiasca olives and capers; beef tataki from Clavisy farm with pickles and teriyaki-balsamic sauce; roasted pollock with tandoori spices and potato risotto with seaweed; Pascal Laprée duck with orange-carrot and sage jus; and vacherin with kiwi, meringue and mascarpone.