A French gourmet restaurant Restaurant & Bar in Dijon (Burgundy France)

With its elegant glass roof and splendid view of the fountain, the les Jardins de la Cloche  restaurant is open every day from 12 to 2 pm and 7 to 10 pm.
Its discreet but attentive service, delicate crockery, fresh flowers and candles add that extra special touch to your meal.
Set between ornamental lakes and magnolia trees, the terrace is accessible as early in the year as the weather permits.
The wine menu, which includes 150 vintages and great Burgundy vintages, will surprise even the most experienced wine connoisseurs.

- The chef s CV

René Villard

Now aged 50, head chef from the age of 21, his career took him from Roanne to Vézelay, to the most reputed establishments. René Villard is a gastronomy enthusiast, an art he has practised throughout France. His fondness of his Burgundy origins then logically led him to our hotel in 2003.
Owing to his creative spirit, he is constantly on the lookout for new tastes which he can blend together to create the perfect balance. He uses nothing but produce of the highest quality for his cooking, and nobody can equal his talent for transforming a traditional dish into a spectacular gourmet treat. His cuisine evolves naturally along with the seasons.

Romain Detot

My cooking may be contemporary, but it is based on techniques I learned in culinary school. I now work with a wide range of flavours thanks to shared training in pastry-making and professional experience gained in different regions. My style has also matured over the years. Each meal I produce must have something unexpected about it and be a combination of different shapes and volumes, colours and perfumes. Working in harmony with René Villard is a real pleasure which we pass on to our clients. 

- A seasonal recipe by René Villard

for example:

DEGLAZED CALF SWEETBREAD IN MODENA BALSAMIC VINEGAR
SERVES 4

600 g calf sweetbread
100 g butter
100 g fresh tomato concassée
20 g chopped shallots
80 ml Modena Balsamic vinegar
100 ml veal stock made from meat juices
Place the calf sweetbread in a pan of cold water. Sprinkle with salt. Bring to the boil and blanch for 3 minutes.
Drain. Remove the fat and skin. Then split the sweetbread into little pieces, brown them on each side in a little frying pan with 50 g of butter.
Season with salt and pepper. Remove when they are nice and golden.
Use the cooking butter to sweat the chopped shallots.
Then deglaze with the Modena vinegar.
Reduce and add the veal stock or meat juices.
Add the tomato concassée and make a sauce with the rest of the butter.
Check the seasoning and pour the sauce over the calf sweetbreads. Serve piping hot.
Bon appétit.

- Breakfast

Enjoy the first meal of the day in a gourmet atmosphere!
Buffet breakfast served in les Jardins de la Cloche , or on a tray brought to your room, choose how you want to enjoy your breakfast.

- The library bar

Collections of liqueurs and spirits, cigar cellars, tea and coffee tasting from around the world, and & beautiful books on a variety of subjects.
Cosy wooden panelling, a hushed atmosphere, the feeling of being transported elsewhere.

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