The story
Bistrot des Falaises is a bistro at Place de la Mairie in Saint-Romain, 21190, a village near Beaune in Burgundy. Le Fooding listed it in 2026, and the Michelin Guide recommends it for the same year. The kitchen runs a modern cuisine built on local producers and seasonal ingredients.
Bertrand Gueucier took over the restaurant in 2021. He trained in several local kitchens, including Les Terrasses, Rôtisserie du Chambertin and la Table du Square. The stated aim is a place for sharing and conviviality, with authentic local cooking. The wine list is chosen to show the terroirs of Burgundy and beyond.
One Le Fooding reviewer's dinner began with strips of smoked catfish over shaved raw squash in a silky gravy. The main course was a Dombes duck breast with caramelized onion jus, roasted carrots and puffed buckwheat. It ended with a wild blackberry tart, siphoned vanilla cream and a shortbread crust. The lunch menu, according to the same account, includes a squash and country bacon velouté and a veal blanquette with preserved lemon.
Friday and Monday lunchtimes bring a three-course Carte Blanche for 28 €, where the chef cooks from the day's inspiration. Evenings offer a six-course tasting menu at 70 €. The dining room is rustic, with sage green walls, vintage furniture, old vinyls and deer antlers on the wall. Outdoor seating is available.
Recognition
Details
History
At the foot of the Saint-Romain cliffs, Bertrand Gueucier (ex-Rôtisserie du Chambertin and Aux Terrasses in Tournus) runs this saucy little country bistro that keeps local winemakers well fed. Served in his rustic cabinet of curiosities (sage green walls, vintage furniture, old vinyls, deer antlers on the wall…) the night we went: strips of smoked catfish tucked into shaved raw squash dressed in a silky gravy; a superb Dombes duck breast with an intoxicating caramelized onion jus , with roasted carrots and puffed buckwheat; before a wild blackberry tart dressed up with siphoned vanilla cream on a shortbread crust with rum-flavored almond cream. It’s also worth noting that the lunch menu gets the job done quite nicely (squash and country bacon velouté, veal blanquette with preserved lemon, bressane cake), as do the small plates at cocktail hour – fried fish from the Saone River, smoked pancetta, etc. // T.J.
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