“ This autumn morning, I let the first minutes unfold slowly. The sheets still hold the comforting warmth of the night as soft, milky light filters through the curtains. On the bedside table, Escales magazine praises breakfast as a sacred ritual. My appetite awakens gently; the words are enough to set me in motion. I cross the quiet corridor and reach one of the cozy, intimate lounges with its timeless charm. A generous buffet showcases local produce such as pastries and fresh bread, homemade jams, fruit, cheeses, and local cold cuts. Around me, coffee steams, porcelain clinks, voices murmur. I sit and watch the vapour curl through the cool air. I am already looking forward to dinner at the Michelin-starred Clos du Cèdre, led by Chef Jordan Billan, to discover the richness of Burgundy’s terroir. ”