Le Clos d'Émile

Le Clos d'Émile is a small gastronomic house practising modern, free and durable cuisine rooted in local territory. Chef Maud trained as an agricultural engineer, holds a CAP in pastry and completed further formation in Beaune; she opened the table in 2018. Co‑owner Benoît converted part of the family farm to organic production and presents dishes and a selection of natural, living wines from close relationships with producers. Recognised for its contemporary, terroir-driven approach, the house has been selected by the Michelin Guide. The dining room is intimate and domestic, with modern decoration punctuated by touches from the past. Set in a calm park with mature trees, the family property offers limited seating arranged to create a relaxed, homely atmosphere. The kitchen offers a monthly-changing surprise five-course tasting menu highlighting seasonal, locally sourced ingredients and whole-product preparation. Cooking favours gentle techniques and careful reductions to balance flavours. Specialities include house sourdough bread, cheese and pre-dessert supplements. Co‑owner Benoît breeds Charolais cattle and raises black “Grands Gascons” pigs, and serves Charolais beef and Black “Grands Gascons” pork from the family farm.