Cédric Burtin

Rating: 15.5
Author: Gault&Millau

Chemin de Martorez, 71100 Saint-Rémy, France

15.5/20
Remarkable Restaurant

BOOK

11 PHOTOS

Chef: Cédric Burtin
Cooking: French | Gastronomic | Healthy cooking | Signature cuisine
Services: Access for people with disabilities | Private Parking | Terrace
Style: Elegant | Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

95 to 240

Gault&Millau's review 2026

Since there are now fewer major dining destinations in Burgundy than in the past, we won’t pass up the pleasure of visiting this lovely restaurant with its flower-filled garden on the outskirts of Chalon. Its chef, Cédric Burtin, has worked hard to elevate it to this level. His commitment to the region, his focus on local ingredients, and the professionalism of the entire team are a boon to the entire metropolitan area. Gourmet conventions are strictly observed for a clientele of regulars who appreciate the attention to detail and the ritual. We particularly enjoy the appetizers featuring beef and Crisenon trout, served with a fir-scented beurre blanc. We let ourselves be carried away by the blind menus, with no choice other than the price (€95 to €240 depending on the time of year), hoping that one day, a regular menu will return. And we gladly applaud a cuisine that is undoubtedly worthy of three toques: roasted green asparagus with smoked hollandaise, asparagus and wild garlic tartare, herb and asparagus coulis, Arctic char (a "marshmallow" starter, as delicious as a river candy) with its marinière of razor clams and cockles, followed by the pigeon, which, unexpectedly, is the true highlight of the meal, medium-rare, roasted on a bed of vegetables, with strawberry verbena, confit thigh, crisp peas, stuffed pearl onions, and a fresh strawberry-pea salad… A powerful, well-conceived, and beautifully presented dish, followed by a delightful strawberry-rhubarb-lemon balm dessert with a puffed wheat sabayon. And while, as in many fine-dining establishments, they stretch the concept of authenticity by having the young staff recite stories about “the chef’s childhood” or “the chef’s father,” with plenty of superlatives and emphasis (the word “magnificent” thrown around for every dish), the service remains both professional and friendly, under the watchful eye of the excellent Matthieu Martinache, director and sommelier, assisted by Sadik Muhaimin, who was recognized during a Gault&Millau Tour a few years ago. A robust Burgundy wine cellar, with fair prices and a sufficiently varied selection by the glass.