CĂ©dric Burtin
Saint-RĂ©my, France
â2 Stars
The Experience
From Michelin Guide
Welcome to this tranquil 19C watermill, by a millstream. It is flanked by a cottage garden, whose sole purpose is to supply the restaurantâs kitchen. After growing up in the Charolais countryside, chef CĂ©dric Burtin did stints in Lyon restaurants operated by world-class chefs of the ilk of Paul Bocuse and Pierre Orsi. Today, his own restaurant enjoys a fine reputation in the region amongst the locals and a clientele from further afield. This subtle chefâs inventive hallmark and his flair for allowing fresh ingredients to shout their name, thanks to virtuoso technique and mouth-watering plating, are second to none.
Unique Things
From Visitor Experiences
3 Unique / Unconventional Things About CĂ©dric Burtin, Saint-RĂ©my
1. The Restaurant is Housed in a Tranquil 19th Century Watermill with Visible Old Mechanisms
CĂ©dric Burtinâs restaurant is uniquely situated in a peaceful 19th-century watermill by a millstream, where the old mill mechanisms remain visible in the main dining room. This historic and rustic setting contrasts with the modern and creative cuisine, creating a distinctive dining atmosphere that connects guests to the regionâs heritage.
2. The On-Site Cottage Garden Exclusively Supplies the Kitchen
The restaurant is flanked by a dedicated cottage garden whose sole purpose is to supply fresh vegetables and aromatic herbs directly to the kitchen. This farm-to-table approach emphasizes freshness and seasonality, with a full-time gardener maintaining the garden to ensure the highest quality ingredients for the dishes.
3. Strong Commitment to Local Terroir and Sustainable Practices
Chef CĂ©dric Burtin, son of a Charolais breeder, deeply roots his cuisine in the local terroir by promoting short supply chains and collaborating closely with local producers. The menu highlights regional specialties such as Charolais beef, Bresse poultry, and fish from local farms, reflecting a philosophy of sustainability, respect for the environment, and authentic hospitality.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant CĂ©dric Burtin in Saint-RĂ©my include:
Foie gras: This is a hallmark ingredient featured in the chefâs signature dish, served with a warm balsamic emulsion that balances sweetness and acidity, highlighting the richness of the foie gras.
Langoustine: Used in a standout dish where it is prepared crunchy and paired with pork poitrine confit, citrus, and langoustine jus, creating a complex flavor profile with crispy texture and depth.
Green asparagus: Featured in a dish combined with tender calamari and a creamy sauce sprinkled with parmigiano, showcasing fresh, seasonal produce with delicate seafood.
Parmesan: Used notably in an amuse bouche as a parmesan tartlet with pesto, adding a savory and rich element to the starter experience.
Fresh garden produce: The restaurant benefits from a cottage garden that supplies fresh ingredients, emphasizing the chefâs commitment to fresh, local, and seasonal products, which are allowed to "shout their name" through inventive and precise cooking techniques.
These ingredients reflect Chef CĂ©dric Burtinâs focus on refined French gastronomy with creative presentations and a balance of flavors, emphasizing freshness and quality sourced locally or from the chefâs own garden.