Restaurant in Dijon, France
Japanese precision, Burgundy produce, one star.
Origine holds a Michelin star (2024) and a 4.9 Google rating, making it the most compelling creative fine-dining table in central Dijon. Japanese chef Tomofumi Uchimura — trained at Lameloise — runs a menu built on Burgundian produce with precise Japanese technique. Book 3–4 weeks ahead; the weekly schedule is tight and tables fill fast.
At the €€€€ price point, Origine earns its place. A Michelin star awarded in 2024, a 4.9 Google rating across 564 reviews, and a kitchen that threads Japanese precision through Burgundian produce — this is one of the most compelling special-occasion tables in eastern France. If you are coming to Dijon and want one dinner that justifies the trip, book here. If you want something at half the price, L'Aspérule is the more accessible alternative.
Origine occupies a quietly confident room at 10 Place du Président Wilson. The interior is stylish without being showy — understated in a way that makes it work for business meals and anniversary dinners equally. The setting signals refinement without the stuffiness that sometimes comes with French fine dining at this level. It is an intimate, controlled environment: the kind of room where the food is clearly the main event and the space has been designed not to compete with it. For a date or a celebration, the atmosphere does exactly what you need it to do.
The kitchen is led by Japanese chef Tomofumi Uchimura, who trained at Lameloise , one of Burgundy's longstanding three-starred institutions. That background shows in the technical precision of the cooking. The approach is Gallic at its core, with Japanese touches applied selectively rather than as a concept. The Michelin inspectors specifically called out a dish of Atlantic cod in miso crust with cauliflower tempura, tarama, bergamot lemon, peanuts, and ginger , a combination that illustrates how the two traditions are being merged without either overwhelming the other.
The sourcing is local and deliberate: organic vegetables from a Dijon market gardener, Charolais beef, Auxonne saffron, snails from the neighbouring Jura. That commitment to Burgundian produce is not just a selling point , it means the menu reads as a genuine expression of the region, which is particularly relevant if Dijon is part of a broader Burgundy trip. Diners interested in how a region's ingredients translate to a fine-dining format will find Origine a better answer than most. For broader context on France's creative dining circuit, venues like Arpège in Paris, Flocons de Sel in Megève, and Bras in Laguiole share a similar philosophy of rooting creative cooking in specific terroir.
There is also a dedicated vegetarian menu, which Michelin specifically flagged as particularly strong. That is worth knowing if your group has a non-meat eater , this is not a restaurant where vegetarians are handed an afterthought.
Dijon is not short of good restaurants, but it has historically had to compete with the shadow of larger Burgundy names , Troisgros in Ouches, or Paul Bocuse near Lyon. Origine gives Dijon a creative fine-dining table that is genuinely its own , not derivative, not nostalgic, not trading on a famous name. For visitors to the city, it anchors the dining scene in a way that William Frachot also does at the top tier. Between the two, Origine reads as the more forward-looking choice; Frachot skews more classically French. Neither is a wrong call at €€€€, but they serve different preferences.
If you are building a Dijon itinerary, pair Origine with the city's other offerings , see our full Dijon restaurants guide, bars guide, and wineries guide for the full picture.
Reservations: Book at least 3–4 weeks ahead; a Michelin star and limited weekly hours (closed Monday and Sunday, lunch service only Wednesday–Saturday, dinner service ending at 9 PM) mean the calendar fills fast. Hours: Lunch Wednesday–Saturday 12–1 PM; Dinner Tuesday–Saturday 7:30–9 PM. Budget: €€€€ , expect fine-dining spend per head with wine. Dress: Smart dress expected; business casual at minimum given the price tier and Michelin recognition. Address: 10 Place du Président Wilson, 21000 Dijon. Phone/Website: Not publicly listed , book through a third-party reservation platform or contact the restaurant directly via their social presence.
See the comparison section below for how Origine stacks up against William Frachot, Loiseau des Ducs, L'Aspérule, Cave, and Azerole.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| Origine | €€€€ | Hard | — |
| William Frachot | €€€€ | Unknown | — |
| Sublime | €€ | Unknown | — |
| Loiseau des Ducs | €€€€ | Unknown | — |
| L'Aspérule | €€€ | Unknown | — |
| Cave | €€ | Unknown | — |
Comparing your options in Dijon for this tier.
The kitchen offers a dedicated vegetarian menu, which Michelin's own citation singles out as particularly strong — a meaningful signal that it is not an afterthought. For other dietary needs, check the venue's official channels before booking; at €€€€ and with limited sittings per week, they are equipped to plan ahead. Confirm specifics when you make your reservation.
Yes — the combination of a 2024 Michelin star, an intimate format, and a chef background rooted in one of Burgundy's most serious kitchens makes Origine a considered choice for a significant meal. The room is described as stylish and understated, which suits an occasion where the food should do the talking rather than the decor. It works better for two or a small group than for a large celebration party.
Book 3–4 weeks ahead at minimum. Origine is closed Monday and Sunday, and lunch runs only Wednesday through Saturday from 12–1 PM — that is a narrow window of availability for a Michelin-starred room. Evening sittings are equally tight at 7:30–9 PM. The star awarded in 2024 has sharpened demand, so earlier is safer for weekends or key dates.
The interior is described as stylish and understated, which points toward neat, considered clothing rather than formal black-tie. Smart dress — no trainers or casual sportswear — is appropriate for a €€€€ Michelin-starred room. If you are unsure, err toward the smarter end; the venue's tone rewards it.
At €€€€, Origine is at the top of Dijon's price range, but the 2024 Michelin star and a kitchen profile built on Lameloise training give it a credible claim on that position. The Franco-Japanese cooking approach — local Burgundy produce handled with Japanese precision — is not a formula you find replicated across the city. If creative tasting-menu format is your preference, the value case holds; if you want a more straightforward Burgundy bistro experience at a lower price, L'Aspérule or Cave are worth considering instead.
William Frachot is the comparison at the top end — two Michelin stars and a more classical Burgundian register if you want something with a longer track record. Loiseau des Ducs carries the Bernard Loiseau name and offers a recognisable prestige anchor. L'Aspérule and Cave are the lower-price alternatives for good cooking without the €€€€ commitment. Sublime sits in the creative mid-range. Origine is the pick if Japanese-influenced technique applied to local Burgundy produce is specifically what you are after.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
