The story
Premnord sits on the Route des Grands Crus, between Beaune and Dijon, in the small village of Prémeaux-Prissey. Facing the clos des Argillières and not far from the Clos des Corvées monopole, the house opens onto a unique landscape of vines. The contemporary interior is filled with light, designed to let the views and terroir speak for themselves.
The restaurant belongs to Domaine Prieuré Roch, the estate founded by Henry-Frédéric Roch. This connection runs deeper than the address: the kitchen draws directly from the domaine’s own farm, La Ferme du Poiset.
Chef Céline Dedinger leads the kitchen with a style the restaurant describes as high-end bistronomic: elegant and sincere. Her cooking is locavore, seasonal, and largely organic. The Ferme du Poiset supplies ancient poultry breeds, Gascon black pigs, and lamb, giving Dedinger a direct line to raw ingredients few chefs enjoy.
The menu alternates between traditional gourmet recipes and creations with spicy, tangy, or floral notes. It is modern cuisine rooted in Burgundy, executed with precision and a clear sense of place.
Premnord is also a wine bar. The cellar, open to the dining room, holds more than 700 references, with a prominent place for the wines of Domaine Prieuré Roch. Guests can stop for a glass, a cocktail, or Burgundian tapas without the formality of a full meal. The bar aims to feel approachable whether you are a connoisseur or a curious traveler.
The team around chef Dedinger includes pastry chef Sébastien Henry, sommelier Enzo Calard, and maître d’hôtel Valerie Gruel, along with long-serving cooks and service staff. The restaurant prides itself on a warm, unpretentious atmosphere.
Premnord earned a Michelin Recommended distinction for 2026, a nod that reflects the consistency of Dedinger’s cooking and the restaurant’s thoughtful integration of food, wine, and place. For anyone exploring Burgundy’s wine route, this is a natural stop.
Recognition
Ambience
Details
Location
Instagram