Au Fil du Clos

The story

Au Fil du Clos: Modern Cuisine in the Heart of Meursault's Vineyards

A restaurant with a view of the vines

In the village of Meursault, famous for its white wines, Au Fil du Clos sits at the edge of a family vineyard. The dining room, renovated in 2019 from an old family house, wraps around the landscape with floor-to-ceiling windows offering a 180-degree view of the clos and its Cistercian tower. The decor is deliberately minimal – local wood tables, raw materials – so that the plates and the panorama take centre stage.

Chef Jean-Christophe Moutet

Jean-Christophe Moutet is a Burgundian through and through. He trained at two of the Côte de Beaune’s great addresses – Jardins des Remparts and Hôtellerie du Val d’Or – then spent eleven years as second to Jacques Lameloise in Chagny. That foundation led him to create his own restaurant, Auprès du Clocher in Pommard, where he refined his style over a decade. Now, with his partner Maud, he brings that experience to Au Fil du Clos.

Modern cuisine rooted in terroir

Moutet describes his cooking as modern and refined, but also generous. He works with the produce of Burgundy and other French regions, aiming to “magnify the flavours” and surprise the palate. The result is a modern cuisine that respects tradition without being bound by it – rich, layered, and built around the quality of the ingredients. The wine list, naturally, leans into the great bottles of Meursault and beyond.

This approach has earned the restaurant a Michelin Recommended distinction, a fitting recognition for a chef who combines deep local knowledge with a contemporary touch. Maud and Jean-Christophe have created a place of conviviality and sharing – cosy, relaxed, and deeply connected to its setting.