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Rémi Genot - By the Bell Tower
HAS Beaune Ma Cuisine reopened its doors on February 11, 2026, after renovations, under the direction of Mathieu Escoffier. The chef, trained in prestigious establishments and returning from a Michelin-starred experience in Singapore, takes over the family business founded in 1996 with the ambition of preserving its identity while evolving it.
Located a stone's throw from the Hospices, the restaurant It retains its warm and timeless atmosphere, with antique terracotta tiles, furniture crafted from wine crates, and period silverware. Open every day except Sunday from 5:45 pm to 9:45 pm, the restaurant operates exclusively à la carte, with no set menu. The menu features both classic dishes to share, such as duck foie gras or pâté en croûte, and seasonal offerings; discover the spring menu starting April 6th. Prices are generally higher, ranging from €30 to €40 for a main course. However, the menu also offers more affordable options, such as langoustines at €21. Side dishes start at €9.
Like the food, the wine list generally displays high prices, with the cheapest bottles starting around €50 for Burgundies. As soon as you move towards more renowned appellations or prestigious estates, the wine list quickly becomes more upscale, and prices easily exceed €100. Nevertheless, by taking the time to peruse it, it's possible to find some great deals, such as the Maranges La Fussière 2023 domaine Bachelet-Monnot offered at €58. A substantial selection, which ultimately benefits everyone, from label enthusiasts to those who know how to search!
21200 Beaune – Tel. 03 80 22 30 22.
Lifestyle
Reception/Setting: facing the fountain, on the square of the same name, a solid maison Made of stone. Inside, a comfortable and simply decorated room. Perfect welcome.
Lifestyle
Reception/Setting: a room with stone walls opening onto the kitchen, entirely glazed. Lively atmosphere. Efficient and friendly service.
Lifestyle
Reception/setting: a small room, on "Île" Saint-Laurent, a lively district of Chalon. Attentive welcome from Élodie, the chef's partner.
