Burgundy and its terroir – a typically French word to describe a region and its food specialties – is the main inspiration to the chef’s cuisine. It is in this rich surrounding environment that he unearths his fine products.
From the neighbouring Bresse, he brings back slate-blue-legged chickens and other free-range poultries. From the Charolais, he likes the flavour of the marbled beef. In the villages of the Mâconnais and of the Chalonnais, he finds these well-made wines that leave an unforgettable taste on your palate. The chef still hasn’t forgotten about his time in Brittany: he still selects his lobsters, oysters, line-caught sea bass and other gourmet fish with the same care. Honouring each product for its unique taste, adapting the menu to the seasons, and assorting each dish with a delicate contemporary touch, are all the secret ingredients behind the finesse of his cuisine. No doubt it will seduce you.