In the heart of Burgundy’s Côte de Beaune, Le Soufflot Meursault marries village charm with polished gastronomy. Set within a restored winegrower’s house steps from storied vineyards, the restaurant distills Meursault’s elegance into a contemporary, terroir-led table. Chef Jérémy Pèze shapes a cuisine of precision and restraint, while a Burgundy-first cellar—unsurprisingly remarkable in Meursault—anchors the experience for serious oenophiles seeking Meursault fine dining at its most assured.

The Story & Heritage
Le Soufflot opened in a former vigneron’s home, embracing its wine-country soul while refining it for today’s discerning traveler. Chef Jérémy Pèze, trained in rigorous French technique and seasoned by modern bistronomie, champions a cuisine that is as articulate as it is appetising. The name nods to architectural arches and to the rise of a soufflé—an apt metaphor for a house where structure and lift matter. Acclaimed by the Michelin Guide for its delicate, gourmet fare and lauded by Burgundy insiders, Le Soufflot has evolved into a destination for diners seeking the best restaurants in Meursault without sacrificing intimacy or authenticity.

The Cuisine & Menu
Chef Pèze’s menu prizes clarity: seasonal produce from local maraîchers, line-caught fish from Atlantic suppliers, and Burgundy game and poultry underpin a fine-dining format that feels refreshingly understated. Expect a concise tasting menu alongside an à la carte selection that changes with the market. Signatures may include Pike Perch in Vin Jaune Beurre Blanc with Savoyard Féra Roe; Farm Chicken “à la Crème” with Vinification Mushrooms and Croutons; and a Hazelnut Paris-Brest with Toasted Yeast Ice Cream. Sourcing is meticulous—Dijon mustard seeds, Jura vin jaune, and Côte-d’Or vegetables appear with purpose. Dietary accommodations are thoughtfully handled with advance notice. Price positioning is refined fine dining, with optional wine pairings led by the sommelier.

Experience & Atmosphere
Inside, the vibe is discreet and luminous: lime-stone walls, timber accents, and clean-lined tables framing views of the village. Service is polished yet warm—precision without pretense—guided by a sommelier team fluent in both grand marques and rising growers. The cellar champions Meursault and the Côte de Beaune, with verticals and back vintages complemented by thoughtful Old World outliers. A small number of seats keeps the room hushed and exclusive; private dining may be available on request. Expect a smart-casual to elegant dress code. Reservations are recommended, with primetime weekend seatings booking out quickly; limited bar seating is sometimes available for a glass and a plate, but plan ahead for the full experience.

Closing & Call-to-Action
For travelers chasing Burgundy’s essence, Le Soufflot is a must: terroir-driven cuisine, an exceptional cellar, and the intimacy of a winegrower’s house refined for modern luxury. Reserve at least two to three weeks in advance for weekend dinners, and consider the tasting menu with curated pairings to appreciate the breadth of Meursault’s climats. Book the sommelier’s picks or a cellar-focused experience to make it unmistakably Burgundy.