Chef Alexandre Bondoux's 5 key producers in Joigny

in Joigny, at the helm of La Côte Saint-Jacques (4 toques), Alexandre Bondoux continues the family history, while asserting a cuisine deeply rooted in Burgundy and its terroir. For the chef, the quality of a dish always begins with the relationship with those who produce it. Market gardeners, cheesemakers, fish farmers and beekeepers: they all contribute to the identity of his table, in a relationship of trust built up over the years. Here are five names to remember!

Jocelyne Sallard's cress, in Joigny

For over thirty years, Jocelyne Sallard has been a fixture at the Joigny market. A market gardener specializing in watercress, she offers a high-quality product, faithful to local agriculture.

" It's a house we love, small producers with superb products", says Alexandre Bondoux. The story is also a family one: today, the children have taken over the business, continuing the work begun by their parents. They can be found every Saturday at the Joigny market, where their vegetables continue to delight locals and restaurateurs alike.
▶ Where? Marché de Joigny, Quai Henri Ragobert, 89300 Joigny

Pascal Le Roux's cheeses, Migennes

in Migennes, Pascal Le Roux runs a family cheese dairy he took over from his father. A passionate ripener, he selects and ripens cheeses that he sells at the Joigny market.

For the restaurant, it is he who composes the cheese selection. "We have a great deal of confidence in him," says the chef, who appreciates the rigor and passion of this artisan. One of his favorite specialties is Gabard, a goat's cheese in the shape of a boat, a reference to the large, flat boats once used to transport goods on rivers.

• Where? 9 avenue Roger Salengro, 89400 Migennes
• Fromagerie Le Roux

Pisciculture de Crisenon, Prégilbert

South of Auxerre, in Prégilbert, the Ferme aquacole de Crisenon raises trout and brook trout in a protected natural environment. The farm, which is open to the public, is committed to organic production and fish welfare.

The restaurant has been working with them for ten years. " They have a real respect for fish and a very high quality," explains Alexandre Bondoux. This long-term collaboration enables the chef to offer freshwater fish perfectly suited to his local cuisine.

• Where to find us D100, Crisenon Lieu Dit, 89460 Prégilbert
• Pisciculture de Crisenon

Romaflor honeys, Béon

A beekeeper based in Béon, Romain Daligault is also a friend of the chef. With his company Romaflor, he produces a range of characterful honeys, which can be found at local markets.

The relationship is even closer: he also looks after the beehives installed in the restaurant grounds. " He set up hives for us, and we harvest together. "In this region rich in acacia trees, the chef particularly appreciates the sweetness of acacia honey, but also bramble honey, "a little more pronounced, with a slight acidity".

• Where to find us La Mothe, 2 Chemin de Val Profond, 89410 Béon
• Romaflor

Miéral poultry, Montrevel-en-Bresse

Finally, it's impossible to mention Alexandre Bondoux's producers without mentioning Miéral, in Montrevel-en-Bresse. Run today by Valéry Miéral, this institution supplies the superb poulardes de Bresse used in the restaurant.

These " blue-white-red " birds (blue legs, white feathers, red crest) are at the heart of an emblematic dish of the house: poularde de Bresse au champagne. " It's a historic dish that my grandfather was already making in the 1980s, and which we continue to offer today ", says the chef. A classic that perpetuates the spirit of transmission of this great Burgundy house.

• Where? 25 route de Chalon, 01340 Montrevel-en-Bresse
• Miéral poultry