The story
Just a kilometre from the majestic Abbey of Cluny, the Hostellerie d'Héloïse is a family-run hotel-restaurant where Chef Patrick Dutartre brings a modern sensibility to the cooking of Burgundy. The atmosphere is convivial and welcoming, with the option to linger over coffee in the small salon or under the tonnelle, depending on the season.
The kitchen works with raw, fresh market produce and seasonal seafood. Menus change regularly, but a recent example shows the chef’s clear, direct style: a ballotine of chicken and rabbit mousse in spinach leaf, served with oyster mushrooms and a beetroot purée, followed by roasted fillet of Dombes duck with pink berries and a caramelised jus. The wine list is extensive, as you would expect in the heart of Bourgogne, and the restaurant’s commitment to value and quality has earned it a Michelin Bib Gourmand.
Dishes are built from French ingredients: Charolais beef, Bresse poultry, and pigeon from a local supplier. The menu runs to two or three courses, with a six-service discovery option available. Desserts include a molten chocolate sphere with vanilla ice cream and raspberries, or a rhubarb compote with tiramisu cream and lime shortbread.
The team is small and personal – Cleveland in the kitchen, Nicolas and Yanis in the dining room – and the restaurant can host private events in a banquet room for up to seventy guests.
Recognition
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