Meeting this Thursday at the Cité des Climats et Vins de Bourgogne in Beaune, the 14th approval committee underlined the importance of this symbolic site, which recently celebrated its first anniversary. This choice is reinforced by the approval of the Bar-Restaurant “Les Accords” and the title of Ambassador awarded to its chef, Christophe Maisières, during the committee meeting last November. The Côte-d’Or department thus maintains a close link with the City, having supported its creation with a grant of 2.5 million euros and the financing of the adjacent parking lot to the tune of 54,250 euros. Note also that in this year dedicated to sport, the Olympic Flame will pass in front of the Cité des Climats et Vins de Bourgogne in Beaune on July 12.
Benoît de Charette, president of the Cité des Climats et Vins de Bourgogne, is delighted with the success encountered by this network of cultural and tourist places dedicated to promoting the history, heritage and wine culture in Burgundy, with more than 80,000 visitors welcomed in one year. For the occasion, President Sauvadet presented the brand Ambassador plaque and the apron to Christophe Maisières.
Commitment and quality: the new approvals
Of the 34 files submitted to the committee, 31 received approval while 3 were withdrawn: two due to a cessation of activity and a third awaiting confirmation as to the origin of the products. “ The guarantee of local eating must be ensured for consumers » confides François Sauvadet, president of the department, specifying that Bureau Veritas is responsible for the audits put in place to ensure compliance with specifications so that the brand remains trusted, a guarantee of quality and authenticity for the consumer.
Currently, the “Savoir-Faire 100% Côte-d’Or” brand has nearly 480 approved members, including 21 chef ambassadors.
Partner support and recognition
Vincent Lanier, president of the Côte-d’Or Chamber of Agriculture, underlined the importance of this project for the agricultural world, “ as an effective way to re-establish the link between production and consumption, thus giving meaning to the act of purchasing. The brand plays a crucial role in promoting local products ».
Yves Bard, president of the Bourgogne-Franche-Comté Chamber of Trades and Crafts – Côte-d’Or delegation, expressed his admiration for this brand “ which highlights talents and artisanal trades, thus contributing to the promotion of local production ».
Patrick Gaudrey of the Chamber of Commerce and Industry of Côte-d’Or Dijon Métropole, was pleased to support the development of this label, “ aiming to strengthen its influence on a local, regional, national and even international scale ».
François Sauvadet highlighted the circular economy stimulated by this brand, which acts “ as an accelerator for the reconstruction of economic sectors like what has been put in place around milk, mustard, hops or even pig farming, while promoting the creation of jobs within the territory . This initiative, rooted and radiant, responds to the growing expectations of consumers wishing to know the origin of the products they consume, thus contributing to the food self-sufficiency of our country. ».
Six new chef ambassadors
– Julien Girard, chef at Château de Saulon in Saulon-la-Rue (previously at Château de Gilly before the establishment closed its doors for renovations)
– Alexandre Clochet-Rousselet, chef of the Hôtel Golf du Château de Chailly in Chailly-sur-Armançon
– Jérémy Combeau, head of the Gentilhommière in Nuits-Saint-Georges
– Gonzalo Pineiro, chef of the restaurant at the Mercure Hotel, Château Bourgogne, in Dijon
– Maxime Lesobre, new chef of Château de Courban.
And as a symbol Louis-Philippe Vigilant, 2 Michelin star chef of the La Côte-d’Or restaurant within the Bernard Loiseau relay in Saulieu, thus becomes the 21st chef ambassador of 100% Côte-d’Or. The president paid special tribute to Bernard Loiseau, an emblematic figure of French gastronomy, who died 21 years ago.
The brand’s new approvals
- Agri Trameaux – Mushrooms, truffles, fruits and vegetables – Écutigny
- At the cradle of merinos – Breeding of merino beef (organic meat and wool) – Menesble
- Depending on the sourdough – Breads and brioches – Saint-Nicolas-lès-Cîteaux
- Carole Gallien – Simple and compound herbal teas, aromatic and sorbets – Blaisy-Bas
- Ferme de la grange des biches – Wheat, barley, beef (Limousine and Aubrac) – Salmaise
- Ferme du Comoron – Goat’s milk dairy products – Montcheau-et-Écharnant
- Ferme Pelissier – Seasonal vegetables and some fruits (melons, strawberries, watermelons) – Labergement-lès-Auxonne
- France Drive – 100% Côte-d’Or Burgers – Chenôve
- Fromagerie Delin – Cow’s milk mozzarella, Gilly cheeses and “Le Gilly frais” white cheeses – Gilly-lès-Cîteaux
- Green Wood, wood in its raw state – Wooden furniture, wooden decorative objects – Chevannes
- Groupe Bernard Loiseau – Menu and dishes 100% Côte-d’Or – Saulieu
- Château hop farm – Organic hops – Corberon
- Isab’ailes de Papillons – Jams and jellies – Montmain
- I buy in Burgundy – Grocery store, creamery, meats, cured meats – Sennecey-lès-Dijon
- Laëtitia’s bakery – Breads and baguettes – Genlis
- La Brasserie des Halles – 100% Côte-d’Or dishes – Nolay
- LamaisonOboiscréa – Wooden toys – Chevigny-en-Valière
- Le Château Bourgogne – Dishes and menu 100% Côte-d’Or – Dijon
- Mathilde’s sheep – Dairy products made from sheep’s milk – Montceau-et-Écharnant
- The delights of the workshop – Whole wheat pasta, organic blackcurrant jam and organic blackcurrant coulis – Plombières-lès-Dijon
- Les Gourmandises de Morey – Range of breads made from flour from the Côte-d’Orienne sector – Morey-Saint-Denis
- Les Gourmandises de Vergy – Range of breads made from flour from the Côte-d’Orienne sector – L’Étang-Vergy
- Paulette – 100% Côte-d’Or dishes – Dijon
- Cows & Culottées – Ice creams – Nuits-Saint-Georges
- Beaune artisanal vinegar – Burgundy balsam and white balsamic – Chorey-lès-Beaune
To quickly find approved people and geolocate them, download the “Savoir-Faire 100% Côte-d’Or” application!
