Bourgogne tourisme

Yonne
In the mood for local gastronomy and wines
_
© La Cuisine au Vin
at Daniel-Etienne Defaix’s Restaurant, La Cuisine au Vin, in Chablis. A
delightful wine cellar fitted out in a firmly contemporary style ! www.lacuisineauvin.fr
at Quarre-les-Tombes, or more specifically at the hamlet of Les Lavaults where THE
mushroom expert of the Yonne area presides, Francis Salamolard, chef and proprietor of the Auberge de
l'Atre. www.auberge-de-latre.com
try a change of era at La Beursaudière. Here, the waiting
staff wear traditional dress without veering into the kitsch and local produce from the Morvan is served in a
thousant and one different ways to the delight of your taste buds. Rooms at the hotel pay homage to the crafts
of the past and are very tastefully decorated ! www.beursaudiere.com
at le Pot d'Etain in L'Isle-sur-Serein. Daniel PECHERY, a VERY
knowledgeable connoisseur has a wine list with almost 2000 names at his restaurant. He enjoys nothing more
than sharing it with his clients, since his prices are significantly lower than other places. This is THE place to
taste some of the fantastic vintages (in moderation of course) he has found from all four corners of France.
www.potdetain.com
: at Miyabi in Sens. There are just
12 place settings at Patrick GAUTHIER’s tiny restaurant where Japanese flavours combine perfectly with
classic dishes from French cuisine. The subtle and original blends and exquisite finesse of the food guarantee
a delicious experience. www.miyabi.fr
Jean-Michel LORAIN, La Côte Saint-Jacques in Joigny ***
Marc MENEAU, L’Espérance in Vézelay **
Patrick GAUTHIER, La Madeleine in Sens **
Served at the tables
of the Kings of
France until the
Renaissance, the
Tuber Uncinatum,
or Burgundy Truffle
is today regaining
its prestige. T
© J. Kélagopian
© Le Borvo
© La Côte Saint-Jacques - Jean-Michel Lorain © L'Espérance - Marc Meneau
www.leborvo.fr
The Borvo’s story starts in the 1970s. At this time, it was a small restaurant in Paris run by Daniel
Raymond, who came from the south of Burgundy. In less than five months -
a record ! - the restaurant earned a Michelin star. The address very quickly
gained loyal clients and smoked salmon became a firm feature on the menu.
Then came the day when renowned chef Gaston Lenôtre asked Daniel
Raymond where this delicious salmon came from. "I smoke it here at Le
Borvo" he replied. From this moment onwards, the orders increased and
smoked salmon from Le Borvo was sold in prestigious stores such as Lenôtre,
Fauchon and Hédiard. At the beginning of 1980, Daniel Raymond left the
restaurant, which had become too small and moved to Chemilly-sur-Yonne.
The atlantic salmon are delivered whole and then filleted, salted with dry
salt, smoked over beech, matured and sliced either mechanically or by hand as the client chooses.
with
discussions and exhibitions. A number of
local experts regularly raise the profile of
these truffles, especially Jean-Luc Barnabet,
who has been a restaurant owner in Auxerre
for almost 30 years.
Out of ordinary -
My favourites
1 - 2, quai de la République - BP 30217 - 89003 Auxerre Cedex
Tél. 03 86 72 92 03 - Fax 03 86 72 92 09
presse@tourisme-yonne.com - www.tourisme-yonne.com/pro