The story
La fleur de Sel is the culmination of everything its owners learned along the way. They wanted a welcoming space with warm service and a modern cuisine, and they created it. The dining room is designed around natural materials – wood, warm colours, soft tones. A woven carpet, pottery from a local Burgundian potter, and chairs with gentle curves complete the setting. The result is a place that feels both refined and genuinely comfortable.
The kitchen is the domain of chef Willy Lardry, who works alone at the pass. He trained in some of France’s finest houses, alongside Laurent Bouthenet at the Restaurant du Château in Saint Sernin du Bois, Yohann Chapuis at Greuze in Tournus, Eric Pras at Lameloise in Chagny, and finally at the Domaine de Rymska. His cooking is modern and generous, showing a mature touch that has not gone unnoticed.
In the dining room, Edwin Smietanski – also a co-owner – orchestrates the service. He trained alongside Lardry at the Domaine de Rymska and brings a smile and an eye for detail to every table. Together they aim to offer what they call a “gourmand parenthesis.”
The menu changes regularly based on what is available from local producers. Lardry works with fresh, seasonal ingredients, mostly sourced short distances from Le Creusot. The cooking is elaborate and modern, but always grounded in the produce itself.
Diners can choose from several tasting menus, ranging from three to seven courses. The flagship “Signature” menu stretches over seven services, including a fish course, a meat course, a cheese course, and two desserts. There is also a lunch-only “Menu de l’Instant” at 39 euros, renewed every two to three weeks.
Among the starters, a bavaroise of white asparagus with morel mushrooms, crunchy green asparagus, confit egg yolk, and wild garlic stands out. Another is a fine scallop farce with a coral crumble, tempura crayfish tails, and citrus marmalade.
For mains, the cod tournedos with a stuffed courgette flower and olive oil sabayon has drawn particular praise – a dish that “demonstrates incontestable maturity and delicacy,” according to one critic. There is also a saddle of lamb served rosé, with durum wheat and chickpeas in a mild chilli and saffron-cream sauce.
The cheese course features a selection from MOF affineur Marc Jannin in the Jura. Desserts include a rolled strawberry creation with marbled ice cream, and a cocoa sable with praline, hazelnut mousse, yuzu gel, and chocolate sauce.
The Michelin guide has awarded La fleur de Sel its “Recommended” status for 2026, noting the precision and finesse of the cooking. It is a well-deserved recognition for a restaurant that combines modern cuisine with genuine hospitality in the heart of Burgundy.
Recognition
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