“Burgundy”, a safe and refined value of Auxerre gastronomy where it is good to meet…
At that time, Eric GALLET, cook with a fine professional background, at LOISEAU in Saulieu before the arrival of the third star in early 1990, then at the Parisian “Crillon” during the time of the earthy and demanding chef Christian CONSTAN, was in the kitchen. We are at the beginning of the century, and at the Paris roundabout in Auxerre, he had just opened “Au Parfum d’ailleurs”. While I was having dinner with Patrick GAUTHIER, recently Michelin-starred in Sens, he made us a swordfish with combawa, a Reunionese citrus fruit that we discovered together that evening. Thank you Chef !
AUXERRE : Then, Eric opened an Italian restaurant, then “Le Bourgogne”, about fifteen years ago. A restaurant that has long been distinguished by a Michelin gourmet “bib”. Another valuable and unjustly deleted address like others in Yonne from the Michelin selection in 2021.
Eric is now more of a restaurateur and has left the stoves to a cook who is as discreet as he is efficient when it comes to combining tastes and flavors, sometimes unheard of, chef Ismaël is busy in the kitchen with his small team! A word also about the smiling female trio at the service that day, directed by the hand of a master – or rather a mistress! – by Julie, a former member of “La Côte Saint-Jacques” and a lover of Burgundy nectars.
You can admire paintings by Georges HOSOTTE…
My previous meal at the “Bourgogne” was in the company of an elected official, Senator Dominique VERIEN and the Mayor of Gron. It was May 2021. Our restaurants were reopening then. But outdoors only. That afternoon, it was windy and raining, but we were happy to be there, just to ensure our support, our cooks. A pretty “Pouilly-Fuissé” accompanies the drops of rainwater!
Newly, more comfortably installed inside, we take the opportunity to admire the pretty paintings of the painter Georges HOSOTTE hanging on the wall. Irancy is nicely surrounded by snow. Will we see it again in the vineyards of this atypical village?
One of the most beautiful culinary interpretations of the snail…
The aperitif, an “Américano”, is elegantly served with gougères and chicken terrine. As a starter, in my opinion, one of the most beautiful interpretations of the snail presents itself to us: in a small pot and with parsley foamy butter. This dish is fine and delicate, and allows you to better appreciate this dish so representative of our Burgundy. The second starter, the large ravioli of veal sweetbreads and dried beef, with herb coulis, is as surprising as it is tasty: a very nice starter, nicely unexpected.
Then, the sweetbreads – the real ones, never given, as we know – with morels are delicious and cooked as rarely, soft in the middle but crispy and seasoned on the outside. It’s the touch of a real cook. A king’s dish but without a pancake!
The cheese platter, a tradition that is tending to disappear…
The house also has something that tends to disappear: a cheese platter. This one is as pretty as it is varied. So let’s taste the unexpected – and less known – gaperon, an Auvergne cheese just waiting to be tasted!
Then follows a nice dessert based on “griottines” from Fougerolles (Haute-Saône), just to end a good meal in this Auxerre Burgundy where the clientele feels good. Quite simply…
Learn more:
The -: the bread is not ….. unforgettable.
The +: the service is very pleasant, professional and smiling: the customers do not ask for more. A certain culinary research too. A slightly refined Burgundy!
Contact :
Burgundy
15, Rue de Preuilly
89000 AUXERRE
Tel: 03.86.51.57.50.
Open from Tuesday to Saturday inclusive.
The first lunch formula is offered at 29 euros.
Gauthier PAJONA