Anne Spiselman

"Robust coq au vin, served family-style with a platter of terrific roasted potatoes, was the highlight, and the sweet-tart pairing of pear and cassis sorbets was a refreshing finish."

Tom Koppel

"We lunch at a fine cave-like restaurant, Le Cellier Volnaysien, built into a hillside among the nearby Volnay vineyards, and enjoy two local specialties, tender snails with garlic butter and fragrant coq au vin."

Phillip Aldridge

"Of all the restaurants in the wine growing area, which span all kinds of prices, in the 20 years I've been taking people to visit the area, the best value is "Cellier Volnaysien" in the village centre, they serve an excellent "Coq au vin", and with a "Clos des Chênes" red wine, you will have an unforgettable meal."