Pierre Escoffier and Fabienne Parra started a small bistrot in the late 1990s with an aim of having a spot for wine lovers to eat well but more importantly to be able to drink well. Having the finest restaurant cellar in Beaune, selling wines at reasonable prices (accompanied by excellent, unpretentious food) has turned out to be a winning formula. Initially, Pierre remembers with a laugh, it wasn’t the case as they waited for people to be converted. Then there was an article in the New York Times and the restaurant has been the hardest reservation in town to get ever since.