Le Charlemagne

Rating: 14.5
Author: Gault&Millau

21420 PERNAND-VERGELESSES

14.5/20
Chef's Restaurant

BOOK

15 PHOTOS

Chef: Rudy Villien
Cooking: French | Healthy cooking | Local | Modern | Signature cuisine
Services: Cooking lessons | Private Parking
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

90 to 140

Gault&Millau's review 2026

A truly immersive experience! Through the very large bay windows of this elegantly comfortable room, which stretches out in length, you really get the feeling of being in the heart of the vineyard. In fact, the very first rows of vines, literally within reach, are specially vinified for the restaurant. A worthy successor to Laurent Peugeot, Rudy Villien's seasonal cuisine is never boring, and aptly "Japaneseizes" rigorously selected produce. For starters, crisp green asparagus is paired with Crisenon's delicate farmed trout, whose roe is also featured, as is yuzu (in gel and emulsion). The addition of a perfectly proportioned Japanese condiment (furikaké) not only adds a touch of travel to the dish, but also gives it a very interesting gustatory relief. The irreproachable pollack from Brittany, cooked at a low temperature, is adorned with a Japanese exoticism that suits it well (dengaku, umibudo). Artichokes in a variety of textures provide the vegetable score. Yellow curry enters the next composition, where cannette fillet, pink to perfection, and morels take center stage. The cooking juices are dense and subtle. Further gourmet moments with a frayed duckling topped with an airy potato emulsion. A reinterpretation of strawberry charlotte ensures a winning finale. Sweet vanilla cream and delicious red strawberries (in salad, gel or emulsion) are nicely combined with caramelized peanuts. And let's not forget the excellence of the amuse-bouche and mignardises. Very attentive, smiling service. Lovers of Burgundy wines will be delighted by a wine list almost exclusively dedicated to them.