Le Pr aux Clercs

We were curious about the brasserie menu after staying in Vonnas many years ago, and it turned out to be scrumptious. The meal was beautifully prepared, and the wine list was amazing. Sebastian and his team were both professional and friendly. A relaxed setting in a stunning location made for a lovely meal. Highly recommend.

The food was really yummy, and it came out nicely presented. The restaurant is well decorated, and the friendly staff provided very professional service. For the quality of the food, the price was reasonable. I recommend eating here, it’s the best place on La place de la Libération.

We came back to Dijon after a year and returned to this restaurant, which we’d enjoyed on our first visit. We booked an outside table online, and were glad we did, since the terrace was fully booked. Our table was ready, and the service was caring, helpful, and friendly again. Our Bulldog was welcome too. We had Le Carpaccio de Sériole and the Burrata dish to start. Both had lovely flavors and were beautifully presented. The Burrata, made like a foam, was especially creative and worth trying. For mains we both ordered the Classique Tartare de Boeuf Limousin, which we’d loved last time. It was just as good again, with very high-quality Limousin beef and fresh, hot, crispy fries. We also shared a bottle of white wine. Food, service, and location were all excellent, and the prices were more than fair for the area. We’ll be back again. On our first visit, near the end of our vacation, we wanted a good Beef Tartare before leaving the country. There are lots of restaurants on the Place de la Libération, but the good feedback and interesting menu here caught our eye. We booked online to be sure of a table. It was a busy Sunday, but the reservation worked perfectly and we got a nice shaded table outside. Our Bulldog was welcome. We ordered French white wine and two mains, Oeufs en Meurette and Beef Tartare made with Limousin beef. The oeufs are a real local specialty, served with a nice Pinot Noir sauce and Bourguignonne garnish of onions, lardons, and button mushrooms. A great dish. The tartare was as good as I’d hoped, with fresh, tasty meat. For me, Charolais and Limousin are surely the two best kinds of beef for tartare. Delicious, and the fries were nice and crispy. It was a really enjoyable lunch with a lovely setting, friendly staff, and good food. We’ll come back next summer to try other dishes and, of course, more tartare.

The setting is beautiful, and the food was good with an excellent wine selection. Service dragged a little, and the server wasn’t always attentive. I also wished the beef cheek main came with more vegetables.