Table de Levernois

The story

The hotel occupies an eighteenth-century house in grounds planted with century-old ash, oak and willow and bordered by the little river Bouzaise, with a conservation orchard and beehives among the trees. A 3,500 square metre vegetable garden, run on organic, biodynamic and permaculture lines by a former pastry chef turned market gardener, supplies both of the hotel's restaurants.

Philippe Augé began as chef de partie for Alain Ducasse at the Hôtel de Paris in Monte-Carlo and earned a MICHELIN star in 2001 at the Royal Champagne, another Relais & Châteaux house. He took over the kitchens at Levernois in 2008, and the restaurant keeps its star in the 2026 selection.

The cooking

The menu pays tribute to the French repertoire, with grand classics served alongside dishes shaped by the season and by whatever the kitchen garden yields, and Augé favours short supply chains and local producers. The wine book is the real draw for Burgundy lovers: more than 1,800 references, led by the region's most prestigious bottles and completed by a broad choice from France's other vineyards, with a sommelier team keen to share its local favourites.