Hotel Restaurant de Greuze sur Tournus

We had certainly already visited Tournus to see the abbey... of course, we were familiar with the long-standing reputation of Maison Greuze and also with the renown of Chef Yohann Chapuis, but we had never before crossed the threshold of the restaurant, "lifted the lid of the jewel box," until Friday, October 9, 2026, at lunchtime. A jewel box suggests a gem... our curiosity and our appetite were both piqued. After a warm welcome, we were shown to our table in a very white room, decorated in a modern style, well-lit by a skylight, with round tables (why so large... we would soon discover) spaced apart to allow for a truly tranquil moment as a couple, which was our case. The menus are available in a pretty envelope containing cardstock inserts with the menus, the "signature" dishes, and a selection of wines by the glass. Don't look for a menu as such; there isn't one, as all the dishes included in the set menus are also available à la carte. From the very first (house) aperitif, we understand why the table needs to be quite large...indeed, no fewer than five different amuse-bouches are served, plus a drink... "A little something special," as the film "Les Tontons Flingueurs" would have said in the famous kitchen scene! A special treat made with tomato water and sweet woodruff...surprising, but the drink's very slightly "green" taste is undoubtedly conducive to awakening the taste buds. Our lunch will consist of Oscietra caviar from Madagascar for one of us and crayfish Melba for the other, followed by red mullet marinated and flame-cooked, and langoustine cooked to a pearly sheen with caviar and coral butter sabayon (the signature dish). Everything truly lives up to the restaurant's reputation: the service, the presentation of the dishes (the final touches of which are added at our table by the staff), the cooking, the textures, and the sauces (for the main courses)—everything is delicious…yes…yes…you absolutely must mop up every last drop of these incredibly flavorful sauces…in fact, small saucepans are available on the table…to hell with certain conventions…and long live unbridled indulgence! And then, the dishes live up to their names; the ingredients are there, clearly visible, easily identifiable... a cuisine that is both classic in its respect for the ingredients used, and modern in its presentation and composition. Finally, the dessert, also a signature dish (to be ordered for two): "Warm Muscat grape soufflé, granita and grape sorbet, spelt crumble," also served with a second, playful twist: "Frozen tonic with verjus and ratafia." Here too, the final touches are taken at the table to plate this dessert, and to say it's delicious is an understatement... the soft, airy texture of the soufflé, the crunch of the spelt, and the combination of the other elements make this dessert a true must-try at this establishment. Well, that's all we have to say. We had a delightful time in every sense of the word. A young and talented team works in the dining room—thank you to them—and the chef and his team deserve their reputation. Once again, the stars truly mean something… and whether they are even or odd in number, a visit to these Michelin-starred establishments is always a truly special experience. Yes, this setting truly holds a little gem. A thousand congratulations to all those who contributed yesterday and continue to contribute today to making the facets of the jewels within sparkle and the eyes of the diners seated there shine. It was also a pleasure to exchange a few words with Yohann Chapuis before leaving.

We absolutely loved our dinner at Yohan Chapuis and his wife's restaurant. He works his magic in the kitchen with incredible technique and originality, while she brings her refined touch, impeccable service, and warm smile to the dining room. The dining room is lovely, and the tableware is stunning and exquisite (a special mention for the Christofle eggs, which are a brilliant touch). Personally, I give you your second star without hesitation. Thank you 🌺

A wonderful experience, thank you so much for the food and service, everything was perfect!

We were amazed by the Chef's sophisticated, creative, exquisite, and refined cuisine, the presentation of the dishes, and the incredibly pleasant service! It was a true symphony of flavors, colors, textures, and the perfect cooking of each dish, as well as the seamless service of every course. Furthermore, each piece of tableware is a delicate work of art, just like the décor of the dining room. We believe you deserve three stars rather than one! We sincerely thank each and every one of you for allowing us to experience such unforgettable moments. We wish you all the very best.

Each visit is a true pleasure. The welcome is warm and the service attentive. The cuisine is simply exceptional. Every ingredient is prepared with genuine care, and this is evident in every dish. You can feel the respect for the ingredients, the precision, and the passion for the craft. It's a restaurant we are happy to share with our friends and family and return to again and again.

A superb dinner and culinary experience. This restaurant undoubtedly deserves more than one Michelin star. Bravo to the entire team in the kitchen and dining room. A must-try if you're visiting Tournus and the surrounding area.

We went there on August 8, 2026, a group of 7 adults. Everything was perfect, from the entrance to the coffee. I highly recommend it.

A magnificent experience in terms of food, decor, and service. Everything is perfect, absolutely go!

Consistently high-quality food. Excellent wines. Lovely setting. An ideal stopover on the way to or from the south.

An exceptional establishment. The quality of the food, the welcome, and the setting make it an ideal stop after a few days in the Alps. Thank you to the entire team.