mon. - wed. 12:00 - 14:30 , 18:45 - 22:30 and sat. 18:45 - 22:30
Because 31% of gas emissions comes from the food on our plates, the association Bon pour le Climat have made the challenge to federate professionals in setting up a low CO2 offer. All types of restaurants are concerned. To get “Bon pour le Climat” label, a restaurant involves proposing at least one starter, a main course and a desert from local and seasonal ingredients, by preferring the use of vegetal products in keeping with a charter of commitment approved by ADEME.
Drawing his inspiration from tastes and flavours of traditional French cooking, Gilles Breuil was born in Mâcon. He suggests that you discover or rediscover the gustatory heritage of his homeland. You will envoy eating the chef’s hearty and tasty cuisine which puts great emphasis on Burgundy region.