Ma Cuisine

Rating: 12
Author: Gault&Millau

21200 BEAUNE

12/20
Gourmet Restaurant

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10 PHOTOS

Chef: Mathieu Escoffier
Cooking: French | Traditional
Style: Casual | With friends

Gault&Millau's review 2026

Mathieu Escoffier turned his parents' inn into a successful business, in the form of a Burgundian-themed bar that could be found in New York, Sydney or Singapore, where the young man has already opened a comparable formula. Where once the freedom of sharing and the simplicity of the winegrowing terroir flourished, Ma Cuisine is now in 2.0 mode, with reservation times from 5.45pm to 9.30pm, shrimps, pata negra and Galician beef. Nevertheless, the choice remains eloquent on the region, with snails and pâté en croûte, guinea fowl casserole for four and Corton pigeon with roasted garlic, at hearty prices, in a well-mannered execution: egg and morels, red mullet as fish of the day, one-sided with a virgin and simple dessert like a crème caramel. A well-stocked regional cellar and little or no wine by the glass (one white, one red, depending on the sommelier's choice), for maximum efficiency in both service and organization.