Gilles BÉRARD
Chef : 1 restaurant After many years of experience in France and abroad, Gilles Bérard settled in the heart of Mâcon with his wife in 2013.The son of a couple of charcutiers-traiteurs who had settled in Sathonay-Camp, north of Lyon, opposite Collonges-au-Mont-d'Or, Gilles Bérard couldn't escape a destiny that seemed to have been mapped out for him. "My father used to make his own andouillettes, hams and terrines, and I always watched him cook. It was only natural that I should join the Vatel school in Lyon, and then the Auberge des Chasseurs in Échenevex, in the Ain region, for my first position."
With Marc Meneau in 1992
The young chef stayed at this fine establishment for a year, before moving on to work alongside Philippe Chavent, then in charge of the famous Tour Rose in Lyon. "I decided to take the next step. I sent a CV to the twenty or so top French restaurants at the time. Only Marc Meneau replied. I joined L'Espérance in 1992." He then joined the Bocuse team, before returning to Marc Meneau's world in Beirut, where he designed the menu for the casino restaurant.
Opening of Ma Table en Ville in 2013
After a spell in Saint-Barth and Mexico, Gilles Bérard returned to France to take over from Laurent Peugeot as chef at La Montagne de Brancion, above Tournus. He spent four years there, earning a handsome 15/20 in the process, before opening his first restaurant, La Table de Chapaize, with his wife. The couple decided to sell it in 2013 and move to Mâcon.
Gilles Bérard inaugurated Ma Table en Ville in 2013. "At the end of 2023, to celebrate the restaurant's 10th anniversary, but also to better respond to our customers' requests and to work more serenely, we decided to redo the entire deco and to work to the slate, on which we find the great bistro classics, eggs en meurette, andouillette Bobosse, terrines, salmon gravlax and dishes to share. We don't regret our decision for a moment". This Table en Ville has lost none of its appeal, as confirmed by the Tradition d'Aujourd'hui trophy it won in 2024.
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