Cédric BURTIN
Propriétaire : 1 restaurant Chef : 1 restaurant In Chalon-sur-Saône, chef Cédric Burtin is raising the profile of L'Amaryllis, his gourmet restaurant in the former Moulin de Martorey. Three toques and a clear ambition.A native of Le Creusot, France, Cédric Burtin has always been a man with a burning desire. at the age of 26, after successful stints with Daniel Doucet, Pierre Orsi, Patrick Henriroux and Philippe Gauvreau, he made his entrepreneurial dream come true:"I've always wanted to set up my own restaurant. This became a reality in 2005, in Sennecey, with the first version of Amaryllis, which quickly became a success."Five years later, opportunity knocked. Just as he was planning to expand, the illustrious Jean-Pierre Gillot offered to buy his restaurant, the riversideMoulin de Martorey. "We ran into each other at the Chalon market, and Jean-Pierre came up to me: "You should buy the Moulin!"I didn't even know it was for sale. "
A commitment to Burgundy terroir
for a long time, Cédric's cuisine was seductive without being too disturbing: solid, meticulous, but without a strong signature. Until something clicked. "I realized that it lacked commitment and personality.I began to take a close interest in local production, both as a Burgundian and as a chef."This reflection gave the house a boost. The chef made bold choices: reducing the number of covers, raising prices, but moving upmarket. "Five years ago, there were six of us in the kitchen for fifty covers, today there are twelve for thirty.Admittedly, prices have gone up, but we bring a lot more quality and attention to detail."The result: a third toque in the Gault&Millau guide and even greater recognition.
L'Amaryllis: gourmet dining and plans for the future in Chalon
Today, L'Amaryllis is a gastronomic landmark in Chalon-sur-Saône. But Cédric Burtin has no intention of stopping there. He's already anticipating what's to come, with a project for upmarket accommodation. "Chalon lacks a quality hotel; I've just acquired a three-hectare plot of land behind the house to build a few comfortable rooms.We hope to be ready by the end of 2026."A relentless worker, the chef embodies a generation of restaurateurs who believe in hard work, teamwork and the region. His commitment is paying off, and Chalon is delighted.
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