Gastronomic restaurant in Burgundy


Restaurant near Macôn

Gastronomic restaurant in Clessé, in the Mâconnais

Treat yourself to a gourmet break in Southern Burgundy, at the gastronomic restaurant of Château de Besseuil in Clessé, in the heart of the Mâconnais vineyards.

The restaurant, which opens onto the inner courtyard, is located in an outbuilding of the castle. Elegance and finesse are thus the order of the day; in the dining room, the decoration and furniture play the sobriety card with a few touches of modernity, always respecting the nature of the buildings of the time.

Local cuisine revisited

Bresse poultry, Charolais meat and cheeses from the Mâconnais are the jewels of Burgundy’s gastronomy. The Chef and his team strive to highlight them through a refined cuisine. The dishes follow the course of the seasons, play with the flavours of carefully selected fresh produce, and flourish in rigorous and colourful settings.

Discover our gastronomic menu and enjoy a creative and contemporary local cuisine. At your table, a farandole of delights inspired by the Burgundian tradition will take you through the vineyards.

Our map

The entries

Butternut cream soup, ricotta ravioli and truffle-flavoured chestnuts
Compression of poultry with foie gras and pickled condiments
Œuf meurette à ma façon, bacon, onions and mushrooms
Burgundy snails and garlic, parsley coulis and almond tuile
Millefeuille of marinated Charolais beef, Tomme cheese and colonata bacon, red cabbage and raspberry vinaigrette, horseradish ice cream

Fish and meat

Golden veal sweetbread, artichoke peppers and summer truffle, Macvin reduced jus
Charolais beef fillet, gourmet pear and walnuts
Bresse poultry two ways, mushroom and polenta tartlet, yellow wine jus
Duck fillet served rosé with beet and grilled corn
Fillet of Saône pike-perch a la plancha, grilled salsify, parsnip and celery cream, juice reduced with Burgundy tannins
Confit trout, watercress cream, kale and hollandaise

The desserts

Like a red fruit clafoutis, Breton shortbread and hibiscus ganache
Praline and pear crunch with tonka bean
100% chocolate


Cheese platter: assortment of 4 cheeses from our region accompanied by fig confit and jelly with château wine
Saint Marcellin Mère Richard and toast