Les Trois Pigeons Restaurant

Cuisine régionale à l'honneur

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Delicate and tasty, Philippe Cristofoli's cooking looks like his hotel. The dining room and the patio are filled with tasteful smells reminding of the Burgundian seasons and world richness.
A greedy tour from the starter to the dessert : Burgundian snails with mushrooms, fried scampi, grilled sirloin steaks with a Roquefort sauce, local cheeses and home-made desserts. A large range of wines, which includes many wines from Burgundy.