Origine

Name: Origine
Address: 10 Place Du President Wilson, Dijon, Burgundy-Franche-Comte, 21000, FR
Telephone: +33380677464
Price range: 49€ - 135€
Rating: 15

21000 DIJON

15/20
Remarkable Restaurant

BOOK

6 PHOTOS

Chef: Tomofumi Uchimura
Cooking: French | Healthy cooking | Modern | Signature cuisine | Vegetarian
Services: Access for people with disabilities | Click&Collect | Takeaway
Style: Romantic | With friends

Price Indicative price per person (excl. drinks)

49 € to 135 €

Gault&Millau's review

15/20

Remarkable Restaurant Tomofumi Uchimura has an eye for precision and a sense of harmony, both visually and in terms of taste. It's a wonderful experience to take one's time in this comfortable, restful and almost too well-behaved room. As soon as you sit down at the table, a pleasant, delicately scented infusion augurs well for the future. An impression that never fails, right through to the fresh pre-dessert and the final bouquet of sharp mignardises. In the meantime, we'll have tasted a traditionally inspired dish interpreted with lightness: a ballotine of poultry stuffed with foie gras, pistachio and apricot, accompanied by white asparagus, wild asparagus and a declination of apricots and morels. The dominant softness is matched by the crunchiness of the pistachio poularde skin crumble. The whole is highlighted by a foie gras, port and Madeira cream jus. The next course is just as well conceived, streaked with countless "gustatory flashes" that keep you on your toes: a fillet of pike-perch confit flanked by a declination of green asparagus (whole, chopped and puréed) enhanced by a coulis of preserved egg yolk, orange marmalade, pike quenelle and sorrel-stuffed gnocchi. All that's left is to pour on a "pochouse"-style sauce (matelote bourguignonne) that gives the dish a beautiful relief. As for the rack of veal cooked on a Japanese barbecue, it is covered with a very thin layer of wagyu guanciale and escorted by sweetbreads. Peas, particularly in the form of absinthe fricassee, are served with Brillat-Savarin polenta balls and a black garlic-shallot condiment. The feast would not be complete without veal jus reduced with mustard, sun-dried tomatoes, cashew nuts and shiso oil. The brilliant dessert highlights two regional ingredients: honey from Arceau and saffron from Auxonne, interspersed with licorice, grapefruit and hay. Naturally, the on-table wine list focuses on Burgundy. Friendly, attentive service.