Le Relais d'Ozenay

The story

Le Relais d'Ozenay, Tournus: Modern Cuisine in a Burgundy Village

A Creative Table in the Heart of Burgundy

In the small village of Ozenay, just a few minutes from Tournus, Le Relais d'Ozenay offers a dining experience rooted in the seasons and the land. Chef Florian Giraud, named a Gault&Millau Young Talent for Burgundy in 2010, leads the kitchen with a clear philosophy: modern cuisine built from fresh, local ingredients. His approach is both creative and grounded—dishes are made in-house, changing with the market and the calendar.

The setting matches the ambition. The restaurant sits in the center of the village, with a terrace that looks out toward the medieval château of Ozenay. Another shaded terrace in the inner courtyard offers a quieter alternative. Inside, the table setting is modern and clean, reflecting the precision of the cooking. Nathalie, the host, provides a warm welcome that sets the tone for the meal.

Market-Driven Menus and a La Carte

The menu is flexible, ranging from three to eight services. A lunchtime "Du marché" menu offers a three-course option focused on the day’s best produce. For those seeking more depth, the "Plaisir" menu presents six courses, while "Laissez-vous tenter" is an eight-service journey guided by the chef’s inspiration. A vegetarian menu is also available.

The à la carte selection highlights the region’s bounty. Starters might include a mousseline of Jura trout with green asparagus and wild garlic, or a multi-textured carrot dish from the nearby "Jardin d’AO." Main courses feature lamb shoulder confit for seven hours, or line-caught fish cooked on the plancha with seasonal vegetables. A cheese course showcases local affineurs and the chèvre of La Trufière. Desserts are equally considered—marinated strawberries with a Viennese biscuit and mint-strawberry sorbet, or a lime meringue with milk chocolate cream and hibiscus-rhubarb confit.

Recognition and Reach

Le Relais d'Ozenay has earned a place in the Michelin guide, recommended for its consistent quality. The restaurant also offers cooking workshops with Chef Giraud, available as gift certificates, and a takeaway menu for those who want to bring a taste of the kitchen home. Private events are welcome, and the team is attentive to dietary needs—whether vegetarian, lactose-free, or other preferences—when informed in advance.