Cédric Burtin, Gault&Millau d'Or 2026 for Bourgogne Franche-Comté: a successful gamble

Cédric Burtin's gourmet restaurant opened in 2005, before moving to Saint-Rémy in 2010. The project was very clear:"To be at home and to have a certain freedom!" Now awarded the Gault&Millau d'Or 2026 at the Gault&Millau Tour Bourgogne-Franche-Comté, the chef talks about his cuisine and his ambitions.

A cuisine with a strong signature

The chef opened his table 20 years ago, to bring to life a delicate, creative cuisine that echoes his Burgundian origins through raw local produce. But to build his identity and reach a new level, Cédric Burtin had to experiment. Five years ago, this led to his third toque, and now the Gault&Millau d'Or.

On the plate, the restaurant has evolved considerably, thanks to a maturity acquired over the years. The chef describes his cooking as very personal: "Myaim has always been to make my own food. My watchword is to have as much identity as possible. To have a real signature, through acidity, through fermentations, to have a cuisine that has a lot of pep and a real identity."

Restaurant Cédric Burtin wants to "leave a mark on people with memories they haven't seen elsewhere". This means creating emotions to be felt, and universes to be discovered.

A reward for the whole team

Crowned Gault&Millau d'Or 2026 Bourgogne-Franche-Comté during the Gault&Millau Tour at the Hameau de Barboron in Savigny-lès-Beaune, Cédric Burtin celebrates this award for the teamwork accomplished: "It's an immense satisfaction. But more than that, it confirms the choices we've made and the direction we've taken. i'm delighted for the whole team. You can't achieve this level of cuisine on your own. At least I don't think so."

The chef's ambitions are undiminished, as he now wishes to open a few rooms on a plot of land behind the restaurant, by the end of 2026.