Europe Forums

Post New Topic

Recent Activity

  • Announcement:
  • Recent Spam Attacks
    by mkataoka Fodor's Editor | Posted on Nov 28, 16 at 01:31 PM
View all Europe activity »
  1. 1 10 days in Paris and......
  2. 2 Bridging the gap between US and Europe
  3. 3 Trip Report We're here!
  4. 4 Urgent- Pleaseee HELP - Spain, Italy or France for Xmass and New years
  5. 5 Input desired concerning my Sicily itinerary
  6. 6 Venice, Florence - too many museums.
  7. 7 Spain in July
  8. 8 Rick Steves Alternatives
  9. 9 Moving to Italy
  10. 10 Destination from London by train, advice please
  11. 11 Scandinavia - By land or by sea?
  12. 12 12 Day Central Europe Itinerary
  13. 13 Trip Report Lisbon-mini trip report
  14. 14 Planning an independent tour of UK mid-2017
  15. 15 Purchase Train Ticket Madrid to Toledo Ahead?
  16. 16 Swiss Travel Pass
  17. 17 BritRail pass - 1st or 2nd class?
  18. 18 Petrol in Greece
  19. 19 Malaga City Center Hotels
  20. 20 Athens
  21. 21 Hello -Please- Excuse Me- Good-Bye - Thank You ???
  22. 22 Paris to Orly Airport Public Transport
  23. 23 Scotland-Looking for itinerary advice for 9 day trip
  24. 24 Where to enjoy Paris
  25. 25 Suggestions of Paris things to do Christmas and New Years?
View next 25 » Back to the top

burgundy - restaurants

Jump to last reply

we are travelling between Louhans and pontailler in May and any advise on restaurants along the way or any tips , much appreciated, we have the canal book supplied by boat company. and am starting to make a list of the , seemingly complex and varied opening times of some of the restaurants within walking distance of the canals
thanks for any input

  • Report Abuse

    I've posted this may times - here it is again:

    Top 3 restaurants

    Stephane Derbord in Dijon – one of the top 5 meals of all time in France (we dine out about 40 times per year in France)
    Michelin 1 star

    First round of Amuse Bouches
    Bite sized squares of Croque Monsieurs
    Carp mousse with black & white sesame seeds
    Parmesan chip and a bite sized tomato “truffle” with a semi-liquid center
    Second round of Amuse Bouches
    Sushi (California roll) with cockle, with Asian spices & bean sprouts
    Potato puree
    Leek Mousse with green beans
    55E menu
    -Smoked sander – thin rolls stuffed with finely julienned vegetables served with tart greens (incl dandelion greens) topped with paper thin lengthwise sliced carrots. The plate was edged with a piping of honey mustard and crumbled hazelnuts
    -Perch with a wild mushrooms and green beans served in a deep plate with a “soup de poisons” reduction sauce
    -cheese chariot
    -Poached , pealed pear with a red wine sauce in pain epice with sage ice cream – all very refreshing

    65E menu
    -Sauteed scallops, each served on a cucumber “coin” with a topping of lemon cream & caviar, with julienned apples & dandelion greens
    -Sandre on a bed of spinach with a butter sauce accompanied by a small tomato stuffed with diced cepes on a squash “coin”
    -Filet of Cerf, served with berries & a dark berry reduced sauce with green beans & wild mushrooms with a ‘grain” of some sort
    -Cheese chariot
    -pre-dessert refresher
    -Chocolate fondant – top & bottom layers of dark chocolate “sandwiching” lighter chocolate mousse with dark chocolate wafers & vanilla ice cream
    -Post-dessert refresher


    Hostellerie du Vieux Moulin in Bouilland, just north of Beaune
    Also a hotel
    www.le-moulin-de-bouilland.com
    Michelin 1 star

    Amuse Bouches
    Skewered rolled duck breast slice, with mustard dollop
    Homard tartare “confit”
    Arugula sorbet with whipped cream top layer & balsamic drizzle (in a glass cylinder)
    39E menu
    -Seared tuna with fennel sorbet and a side of pickled vegetables
    -Supreme de Pintade thinly sliced in a “spiral” presentation on a bed of herbed crushed potatoes, with vegetables in a side casserole
    -Excellent cheese chariot
    -Seasonal fresh fruit with pepper-flecked yoghurt ice cream

    65E menu
    -Daurade with vegetables a la Pistou
    -Rougets with a confit of fennel and a bouillabaisse reduction with macadamia nuts
    -Pigeon with polenta and zucchini “packet” stuffed with caviar d’aubergine and a rich reduction sauce
    -Cheese chariot
    -Poached plum with amaretto cream and puff pastry triangles

    -Post dessert of Marc de Bourgogne ice and assorted sweets


    Charlemagne in Pernand-Vergelesses just north of Beaune
    Slight Asian twist
    Michelin 1 star

    37E menu
    Six amuse bouches which arrived on a Plexiglas “cube” with holes & shelves to present the various items
    California rolls with a “crisp”, held in place by a teeny wooden clothes pin
    Fish mousse on a cracker
    Parmesan pastry palmier
    Pickled fish filling wrapped in a won ton wrapper on a skewer
    Marble sized savory (no idea what it was)
    Small piece of spiced pork on a bone
    Second Amuse Bouche course
    Glass of creamy smoked fish puree (to drink)
    A herb-crusted langoustine
    -Bread presentation – 3 different breads stacked on a skewer, with a wooden base into which a recess had been routed to hold a corked vial with olive oil and balsamic vinegar, which were to be shaken before pouring onto your bread plate as a dipping sauce
    -Tuna ceveche served at the bottom of a glass with a smoked tomato cream, slivered green onions, and a dot of washabi cream
    -Cabillaud a la vapeur with a vanilla/olive oil drizzle, layered with wild mushrooms, served with a pork bun with a crustacean filling, on a bed of cucumber-wrapped ratatouille. This was not your grandmother’s cabillaud recipe
    -Strawberry/red berry gazpacho – heavenly creamy/frothy served in a slanted glass with a brochette of halved strawberries and strawberry marshmallow cubes

    45E menu
    Same Amuse Bouche courses
    -California rolls with snails and langoustines speckled with black and white sesame seeds
    -Lisettes (small mackerel) served atop a bone marrow tube filled with spinach & julienned carrots tossed in Asian spices
    -Porc cotolet (cutlet/loin) served with artichoke mousse, drizzled with peanut butter with a cluster of small wild mushrooms in tempura
    -Pyramid of chocolate with other sweets

    Other restaurants – all were excellent
    Le Jardin des Remparts in Beaune. We dined here several years ago, and it was one of our top 5 of all time then. It didn’t “wow” us as much this visit. Michelin 1 star.

    La Rotisserie du Chambertin in Gevrey Chambertin. It has an upstairs Bistro, and a downstairs restaurant in a wine cave, with animated winemaking scenes as you descend into the cave. We dined downstairs.

    Le Montrachet on Puilly Montrachet. It was “complet” the first few times we tried to reserve. Obviously very popular. My St Pierre was overcooked. Lovely setting.

    Relais de la Diligence in Meursault. Excellent value. It was the “sleeper” of the group

    Les Gourmets in Marsannay la Cote. Michelin 1 star. Very nice

    One day we took an overnight trip to Troyes, and dined there. On another occasion, we met some friends at a Michelin 1 star restaurant in Macon – which is not in Burgundy. We also spent 2 weeks in Beaujolais

    We “checked out’ about 10 other restaurants in Burgundy (including 1 stars) and the menus did not seem interesting enough to make us choose them over the ones we selected. There’s a lot of Charollais beef on menus in this region. I have not experienced any beef in France that’s as good as the beef we have in the US, or beef I’ve tasted in Italy (one exception may be Aubrec beef). Bresse chicken is also a very popular item on menus. I’ve tried this several times in other areas of France & thought it wasn’t really that much better than a good farm-raised chicken.

    Stu Dudley

  • Report Abuse

    Hi buckle,


    To keep within walking distance of the canals, you might do best to take the recommendations given to you by the canal boat guide and see if you can find reviews of them on the Chowhound website's message board for France.

    You also might want to invest in a copy of this Burgundy-specific guidebook.

    http://www.littlebookroom.org/foodwineburgundy.html

    http://www.theramblingepicure.com/archives/1892

    I can't guarantee how much of it will match your canalside itinerary, but you'll probably find it a great guide to the authentic regional cuisine, if that interests you.

2 Replies |Back to top

Sign in to comment.

Advertisement