Pierre

In the southernmost town of Burgundy, this unassuming house in a pedestrian street is home to a benchmark of local gastronomy. The traditional architecture (bare beams and stonework and an old fireplace) is enhanced by contemporary details. Since 1991, Christian Gaulin has been celebrating the classical union of regional produce and modern techniques. Whenever he can, this virtuoso technician sings a subtle ode to Bresse and Burgundy. Foodies can decadently indulge in tender Miéral pigeon and its millefeuille of cabbage and simmered offal, frog’s legs in garlic cream and parsley sauce, textbook-perfect quenelles of pike, a juicy Charolais tournedos steak and a Grand Marnier soufflé of head-spinning perfection. A believer in fine produce before all else, the chef cooks what he himself likes to eat – to our delight!