A new gourmet week
M6 invites you on a gourmet journey to the heart of the culinary traditions of Burgundy Franche-Comté! From November 18 to 22, discover the establishments that perpetuate the gastronomic heritage of this emblematic region. These restaurants, run by true enthusiasts, compete for excellence to highlight their region, from the careful decoration to the emblematic dishes that make them famous.
In this unique competition, Yoann Conte and Norbert Tarayre travel the roads to evaluate these guardians of culinary heritage. Their mission: to find the establishment that best embodies the soul and flavors of Burgundy Franche-Comté, through the authenticity of its dishes, its atmosphere and its respect for traditions. Who will win the coveted title of Best Regional Cuisine?
Read also: The program for the Grand-Est week.
The restaurateurs of Burgundy-Franche-Comté to play the game during this week
THE TRANSFORMED FAMILY HERITAGE
“La petite inn” in Marly-sur-Arroux embodies the beautiful story of a successful family transmission. Sisters Claire and Karine, who grew up in the establishment created by their parents in the 1980s, have transformed the original café into a thriving 230-seat restaurant. Their secret? The perfect alliance between Karine's efficient management and Claire's traditional cuisine, which delights regulars and new gourmets alike.
INNOVATION IN THE HEART OF JURA
In Bonnevaux, “L'Auberge de la Haute Joux” is run by Théo, a 32-year-old enthusiast who took over from his mother seven years ago. Accompanied by his partner Hélène, a former teacher converted to sommelier, he continues to innovate and improve, in particular by taking up the challenge of creating his own Franche-Comté pâté encrust, thus demonstrating his commitment to regional culinary excellence.
THE BOURGUIGNON SETTING
In the heart of Nuits-Saint-Georges, “Le Grenier à sel” is Éric and Sylvie’s gastronomic refuge. This couple, united for 20 years, offers an intimate experience in their 30-seat establishment, nestled in an authentic Burgundian house. Their simple but effective formula – Sylvie at reception, Eric alone in the kitchen – attracts a loyal clientele who flock to discover the chef's daily suggestions.
PASSION FOR THE TERROIL
At La Charité-sur-Loire, “La Poule Noire” is the domain of Émilie, a dynamic 41-year-old chef who left her native Côte d'Or to realize her childhood dream. Supported by her niece Camille in the kitchen and two employees in the dining room, she offers a constantly changing menu, showcasing seasonal local products in typically regional dishes.
THE CULINARY DYNASTY
The “Chez Jane” institution in Vesoul represents four generations of culinary know-how. Philippe, 50, after a detour through Paris, perpetuates the family heritage alongside his son Dylan, trained in Switzerland. Together, they form a complementary duo which combines experience and innovation, offering a menu inspired by the terroir which evolves according to the products on the market.
THE BURGUNDY ADVENTURE
“Le Renard’Eau” in Bèze is the story of a successful reconversion. Laurent and Jennifer, who came from Picardy in 2016, fell in love with this atypical inn with 120 seats. To maintain the excellence of this local institution, they have enlisted the services of Olivier, an experienced chef specializing in traditional Burgundian meats and grills.
REWARDED RESILIENCE
In Meuilley, the “Place Meuillotine” is the fruit of the perseverance of Virgile and Janique. This Dijon couple overcame the challenges of the pandemic to open their 46-seat establishment, quickly rewarded with the 100% Côte d'Or label. Their determination and know-how have won over a loyal clientele, seduced by the authenticity of their cuisine.
THE NEW GENERATION
“Le Bistrot Saint-Pierre” in Lugny represents the accomplishment of young chef Romain, a 30-year-old native of the country. Trained by his mother and experienced chefs, he offers creative and generous Burgundian cuisine, supported by a dedicated team made up of Enzo and Fred in the kitchen, and Laura in the dining room. His establishment is enjoying a new lease of life thanks to its modern vision of regional gastronomy.
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