A Burgundy classic: snails (from Burgundy, the region) are tucked back into their shells and topped with a persillade (parsley-garlic butter infused with herbs). Baked in a hot oven until the butter foams and bubbles. Served with picks to extract each snail and crusty bread to soak up the herby, buttery sauce.
Tips from diners
Essential for any Burgundy-focused dinner. The herb butter should be fragrant and the snails tender. Ask for extra bread.
The signature dish: beef chuck or brisket is braised low and slow in Burgundy red wine with stock, pearl onions, mushrooms (cremini or button), lardons (pancetta), and aromatics. The braising liquid reduces to a glossy, winey sauce that's rich and deep. The meat becomes so tender it falls apart at the spoon. This is one of France's most iconic dishes, and the restaurant serves a textbook version.
Tips from diners
This is the dish to order. Ask your server which Burgundy red wine they recommend for pairing—the wine list is world-class.
This is Julia Child territory. The cooking is traditional, not modern. The dish tastes like France in the mid-20th century.
A traditional Burgundy charcuterie: layers of cooked ham are set in a savory aspic made from Burgundy wine and meat stock, studded with fresh parsley and shallots. Sliced and served cold or at room temperature with crusty bread. The aspic jiggles slightly when cut, and the parsley provides color and freshness. A classic cold starter from the Burgundy region.
Tips from diners
A traditional Burgundy dish. The aspic and parsley add sophistication to simple ham. Light, refreshing, and perfect as a first course.
A burger made from Aubrac beef (a heritage French breed), grilled until cooked through with a crust but still juicy. Topped with Epoisses cheese (a funky, pungent washed-rind cheese from Burgundy) that melts over the warm patty. Served with house-made fries cooked in beef fat. A playful take on bistro classics, using premium ingredients.
Tips from diners
If you like funky cheese, this burger is for you. Epoisses is notoriously pungent. Try it at least once. The Aubrac beef is excellent.
Andouillette (a tripe-based sausage from the Burgundy region, pungent and acquired taste) is grilled and served with a silky sauce made from white Burgundy wine (Chablis) and cream. The sausage is tender inside with a slight casing crispness. The wine sauce provides acidity and subtlety. This is a classic Burgundy dish for adventurous eaters.
Tips from diners
Andouillette is an acquired taste—very pungent. Ask about it before ordering if you're unsure. Not for everyone, but essential for understanding French cuisine.
Au Bourguignon du Marais specializes in recipes from Burgundy, the wine region in eastern France. The must-have dish is beef Bourguignon—beef braised in Burgundy wine with pearl onions and mushrooms. The restaurant's wine list is 100% Burgundy wines, carefully selected by Jacques Bavard, a vintner at Puligny-Montrachet, one of Burgundy's finest communes. The list includes wines from top domaines like Lambrays, Joblot, Jayer-Gilles, and Roumier. Located near the Seine on Rue François Miron, in the heart of the Marais.
The wine list is 100% Burgundy wines curated by a vintner (Jacques Bavard from Puligny-Montrachet). Bottles range €25-200+. Ask for recommendations in your budget.
Fixed-price menus available: €25 for starter/main or main/dessert; €30 for starter/main/dessert. À la carte mains run €16-26. Good value for the quality.
Located on Rue François Miron near the Seine, the neighborhood is picturesque. Walk along the river before or after dinner.
Book ahead, especially for weekends. The restaurant is popular with locals and tourists seeking authentic Burgundy cuisine and wine.
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