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 soup, hot smoked trout and chestnuts
Pressed chicken, artichokes and mushrooms
Half-cooked duck foie gras with tonka bean and flamby
Large snail cromesquis in parsley, green juice
Egg meurette my way, bacon, onions and mushrooms
Ham with parsley, vegetable pickles and a ravigote emulsion

Fish and meat

Coq au vin in 2 ways, bacon and onion, chard millefeuille
Mr. Perrin's peach of the day in fine muslin, pig's trotter, Hollandaise with sumac, some assorted beets
Pike-perch from Saône, pistachio, salsify with Lard colonnata, beurre blanc with horseradish
The squab served pink, the leg stuffed. Roasted parsnips with coffee, reduced juice
Braised sweetbreads with ginger carrots and yellow wine jus
Fillet of Charollais beef, gourmet pear and walnut

The desserts

The tangerine in declensions, candied, in sorbet and in mousse
Chocolate and verbena heart (to be ordered at the beginning of the meal)
Discovery around the honey of our hives, creamy dome and its acacia honey biscuit, acidulated apple and tarragon gel
Ice cream and sorbet assortments
Rum Baba with exotic fruit salpicon


Cheese platter: assortment of 4 cheeses from our region accompanied by fig confit and jelly with château wine
Cheese speciality: millefeuille of comté cheese with Epoisses sorbet ham, cylinder of fresh goat's cheese and piquillos