Mickaël MONTERRAT

Chef : 1 restaurant

Presentation

Mickaël Monterrat started out at La Marande, in Montbellet (Saône-et-Loire), where he met his wife, Sylvie. In 1993, he joined Le Greuse in Tournus for two years, before leaving to work in a brasserie in his native Mâcon. "It was a pure brasserie, with only fresh, homemade food.We used to serve over 200 covers," he recalls. A year later, he joined La Vieille Ferme, in Mâcon, and in 2000 became second in command at L'Autre Rive, in Saint-Laurent-sur-Saône (Ain).

In 2002, at the age of 27, he took up the post of chef at L'Ambroisie, in Mâcon. "Managing a kitchen, from ordering to production, builds self-confidence and validates the path you've taken before."

In 2004, his desire for independence led him to start looking for his own establishment. He and his wife fell in love with the Auberge de Baudemont, a former coaching inn turned village pizzeria. "Thestone dining room was magnificent," he recalls. The Guide Jaune describes the place as "thestopover of choice in the Brionnais countryside".

In addition to his title of maître restaurateur (obtained in 2014) and his 2 toques (since 2016), the chef receives the Bourgogne-Franche-Comté 2022 Tradition d'Aujourd'hui trophy. "It proves that our cuisine is recognized, and that our day-to-day work is valued," enthuses Mickaël Monterrat.

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