JK Restaurant

JK Restaurant is a modern, producer-driven establishment that emphasizes local, seasonal and sustainable sourcing. The kitchen works closely with Burgundian producers, artisan bakers, a local pisciculture and other regional suppliers. The combination of locavore sourcing, Mediterranean–Burgundian fusion and an attention to pastry and fermentation defines the restaurant’s identity. The dining room is warm and friendly, located in a small tourist village facing the Charolais greenery and the medieval heritage of Chassy. Photographs on the site convey an intimate, contemporary setting. The cuisine is modern and contemporary, rooted in seasonal, locally sourced Burgundian products with Ligurian and broader Mediterranean influences. The chefs present surprise tasting menus that evolve with the seasons and the producers they work with. The house also offers an affordable weekday lunch formula. Jeanne Louise Jondot and Kevin Pontoglio serve as co-chefs. Jeanne Louise trained in Burgundy and refined pastry skills under Frédéric Doucet and Anne-Sophie Pic. Kevin is a Ligurian cook schooled in French technique who trained with René Pianetti and Éric Pras and explores fermentations. Menu Pranzo lunch formula (€29); 3-act surprise menu (€42); 5-act signature menu (€62); 7-act tasting menu (€89); producer-driven seasonal dishes.