Vegetarians don’t do well in France. Whereas in England we now make up over 10% of diners, there are probably only about only about 30 French vegetarians—well, maybe a few more than that, but truly very few. Any Michelin rated chef has a set of skills and a complement of market fresh ingredients in his kitchen to satisfy the needs of any such guest. The trouble is that they often just don’t get it. I ate with friends last week at this one star restaurant near Chalon sur Saône. My starter, a butternut squash soup was promising, but while my friends tucked into their mains of succulent meat with fresh vegetables and elegant rings of duchesses potatoes—well prepared and presented—I was presente...
The Amaryllis is undoubtedly one of the best dining experiences available close to Chalon, although the wider area includes some equally splendid and more atmospheric restaurants. Dining is either completely indoors, in a mill themed but rather dark room (better for winter evenings), a light, modern conservatory looking over the garden, or in the summer a Japanese style terrace outside. Staff buzz around and look after you from beginning to end. Menus are limited and the contents are not stated. Good news, in that the chef can choose what is best, but less good if you like to pick and choose. In addition, all diners at a table must have the same menu so there may be some debate if some want...
Encore un très grand moment passé chez MR Cédric BURTIN ! Un grand merci pour ce merveilleux repas et pour les multiples attentions pour mon Anniversaire...Nous avons eu le privilège d 'aller en cuisine et de voir travailler le Chef et son équipe, dans un calme et une sérénité déconcertante. Les plats, toujours d 'une extrême finesses étaient exceptionnels, les sauces magiques (merci d 'avoir laissé les saucière ! . Le menu mon Univers est un ravissement pour les papilles. Nous avons eu, dans le passé, la chance d 'aller dans certains 3*, et bien, il faut le reconnaître, c 'est à la hauteur. Certes, c 'est un budget, mais vous vous en rappellerez, c 'est certain ! Nous reviendrons, à la proc...
We had had dinner in Cedric Burtin 's Amaryllis in 2017 and recently returned, with our 'Pass sanitaire '. I think we slightly preferred the menu four years ago, although the foie gras starter was very good and the local trout even better. The remaining dishes were just good. Service was a little uneven it shows that many restaurants have not been able to recruit back staff of the 'old guard ' from before the first lockdowns in early 2020. The wine list is great and offers some relative bargains such as a Meursault 2010 Coche Dury Rougeots which we had superb and better with every sip..... Cedric Burtin explained to us after the meal how he smokes his 'beurre au foin '..... which is pretty a...
Reserva una mesa ahora
We returned to L'Amaryllis about 2 1/2 months after it gained its second star and for the third time overall. The cuisine has evolved a little the asparagus starter and sloew cooked trout were truly excellent, the Saint Pierre and the lamb were very good. The honey croustillant was fine, but the rhubarb dessert was a bit daring on the sour side and I could see that not only our table was not convinced, our guests weren't either. The wine list remains superb with a fair amount of bargains our bottle of Coche Dury Les Rougeots 2015 was sublime...... service was a little inconsistent, and the attempt to up sell us to the signature menu of the chef at the time or order was not all that professio...
Simple menu, refined food with quality products sourced from select producers, huge wine menu with explanatory maps and close to flawless service in a very pleasant setting on the terrace. All the courses were excellent but the foie gras was out of this world and as a matter of fact, it is the Chef's specialty. Soumaintrin, Epoisses, Cône du Morvan, were among the locally well known and tasty cheeses from the trolley. The Comté aged 32 months is perfectly matured as well. In a nutshell, worth every penny and well deserved Michelin star. Deserves a second Michelin star!
Avec son menu en semaine pour les moins de 35 ans, Cédric Burtin propose un des meilleurs rapports qualité-prix qu'on ait pu voir. Loin d'être une proposition au rabais, le menu reprend les propositions habituelles du chef mais à un prix imbattable pour ce type d'établissement. On bénéficie en plus du menu de deux verres de vin, particulièrement bien sélectionnés par le sommelier. Quant à la cuisine, elle est parfaitement au niveau des deux étoiles Michelin de l'entrée au dessert c'est un sans faute, dans les goûts et les visuels. Une belle expérience.
One approaches this fine old water mill through a Japanese style garden with bamboo, raked gravel and running water. This theme is evident in the excellent cuisine which has the presentational elegance of Japan and a hint that country’s approach to food. Service is excellent, helpful but unobtrusive. The wine list is good with a fair range to suit most pockets. As far as the menu was concerned, we had the chef’s choice nine courses and were happy with what we experienced. The Michelin star is well deserved.
Reserva una mesa ahora
Splendid lunch with friends following the menu recommend by the chef. Well paced, quiet service outside on the Japanese-styled Terrace. Excellent, inventive cooking stylishly presented with a plethora of flavours and textures. Excellent wine list with some good local wines at reasonable prices.
very good restaurant with innovative dishes and quality service. Exceptional list of Bourgogne wines within which interesting producers at acceptable price
