Le Relais de Saulx

Le Relais de Saulx is housed in a characterful building dating from 1673 close to the Hospices. It is run by a chef and his partner, Agnès Peyre, who previously operated Le Timbre in Paris. The restaurant occupies a historic Beaune house and is distinguished in the Michelin Guide as a selected table. The dining room is rustic and warm, with lightened beams, orange banquettes and a communal table d'hôtes that create an intimate, convivial atmosphere. The kitchen delivers modern, market-driven cooking focused on fresh produce and straightforward, flavourful preparations. The food is described as healthy, tasty and frank. Chef Charles Danet leads the kitchen. Specialties include a quasi de veau with beets, hazelnuts and black olives, and a cooked apple with bergamot cream accompanied by house-made vanilla ice cream. The menu features seasonal dishes and a pretty wine list centered on Burgundy with a notable selection of organic and biodynamic bottles.