Le Sauvage

Le Sauvage is the restaurant of the Le Sauvage hotel in Besançon, set within an elegant hotel‑spa and offering a modern, contemporary culinary experience. The dining room project opened in 2021 to present an original culinary vision developed after professional experience in Dijon and Lyon. The atmosphere is elegant and warm, centred on a grand salon and a sunny, verdant terrace. The layout invites both indoor and outdoor dining, with the terrace particularly suited to memorable moments at sunset. The cuisine combines modernity and contemporary technique with references to tradition and creativity. Menus are seasonal, composed according to the chef’s inspirations and regularly updated based on arrivals, while ingredients are sourced from the best French and European terroirs and matched with a curated wine selection. Hugo Mathieu leads the kitchen, holds the title Maître Restaurateur and is a member of the Toques Blanches Lyonnaises. Specialities include pâté en croûte, pressed foie gras with port, cod loin cooked at 55°C, beef chuck in pot‑au‑feu style and a ballottine of poultry stuffed with morels.