Crédits : Valentine Vernouillet. Translation: Jill Harry. Pictures: Bichot Sturia, Stéphane Rouillard, Christophe Fouquin
Gastronomy
Hostellerie Cèdre & Spa
“I like to define my cuisine as creative and evolving. While traditional gastronomy is my starting-point, I am constantly in search of extraordinary tastes, using ingredients often forgotten or seen as elementary, such as black pudding. My main leitmotiv is to highlight each product by taking the simplest route from field to dish. With good cooking and the right seasoning, they all suffice in themselves, there’s no need for gimmicks. Which also makes it possible to reconcile our guests with raw flavours, now become rarer.”
“It is important to combine traditional know-how with contemporary creativity. To do so, I rely on classic techniques while exploring new flavours. Inspired by my childhood, particularly in the region around Lyon, I enjoy revisiting simple, comforting dishes, but in my own way. Even when innovating, I want to preserve the codes of warm, convivial cooking, in which the gustatory memory takes on all its meaning. The aim is to stimulate tastes and smells deeply anchored in our memories, to arouse genuine emotions.”
“The authenticity and source of ingredients lie at the core of my culinary approach. I therefore select them depending on the season, my desires, and my encounters. My dishes are based 75% on local produce from the Burgundy region and 98% of French origin, such as Corton pigeon, Mangalitza pork from the Mont Morvan farm, or organic trout from the Crisenon fish farm. To enhance my dishes, I prefer to use aromatic seasoning: plants and flowers, cultivated or wild, Burgundy saffron, pepper from Cassis... They offer a wide palette of flavours.”
“Sharing, enjoyment, and transmission are my key words. I want to highlight the human being in each of my dishes, over and beyond the simple product. Which is why working in close collaboration with producers is so important. It enables me to propose cuisine of emotion, conveying the love and passion of those who cultivate our ingredients. I also make sure that our team members advance in the same direction through 'participative management', allowing everyone to enjoy self-expression. It is vital that everyone can flourish and be recognized for their true value.”
Created in 2019, the “Savoir-faire 100 % Côte-d’Or” brand promotes local production and connects producers, breeders, tradespeople, craftsmen, restaurant owners, and delicatessens of the Côte d’Or. A real guarantee of quality and proximity, awarded a place of honour by Chef Jordan Billan in the Clos du Cèdre restaurant.
