Le Bouchon Bourguignon

Le Bouchon Bourguignon at Maison Greuze in Tournus is the convivial, terroir-focused table of Stéphanie and Yohann Chapuis. Inspired by the traditional Lyonnais bouchon and imbued with Burgundian identity, it champions generous family-style recipes and plates designed for sharing. The restaurant forms part of a two-restaurant concept alongside the Michelin-starred Écrin and benefits from the couple’s network of trusted local suppliers and the gastronomic savoir-faire of the house. It has been recognised for its quality and value with a Bib Gourmand and presents a warm, contemporary take on traditional Burgundian cooking. The dining room seats 45 in a warm, convivial bistro setting with rectangular wooden tables without tablecloths, bistro chairs, large green-blue velvet banquettes and industrial-style lighting; the room invites long shared meals. Cuisine focuses on generous Burgundian terroir dishes rooted in tradition, favouring long-simmered, comfort-style preparations and classic regional techniques. Dishes are available à la carte or in fixed-price menus. The kitchen is led by chef Sylvain Escalier, whose background includes bistro and brasserie cooking and work in the brasseries of Georges Blanc. Specialties include Pâtés en croûte; Petits pots d'escargots; Cuisses de grenouilles; Oeufs meurette; Tartare de Boeuf de Charolles; and a chariot de desserts offering flans, crèmes caramel and riz au lait.