Ed.Em

Ed.Em is a contraction of Édouard and Émilie who met at Régis Marcon. He is a chef with an enviable CV, who started at the Quai d’Orsay, before stints at Philippe Rochat and Lameloise, and she is a talented pastry chef who adds the final flourish to a fine meal composed of a set menu in several courses. The chef’s tasty score, rich in premium ingredients, is full of personality, yet subtly delicate, illustrated by a tataki of Charolais beef with semi-cooked Arctic char (an unusual surf ‘n turf starter), or a delicately cooked loin of zander with an exquisite medley of carrots… A pleasant halt on the wine road.

A Culinary Collaboration with Local Vintners

• The restaurant was established through the collaboration of passionate local winemakers, ensuring a deep connection with the Burgundy wine region.

A Personal Touch in Naming

• The name "Ed.Em" combines the names of the owners, Edouard Mignot and Emilie Rey, symbolizing their partnership and shared culinary journey.

Seasonal and Creative Cuisine

• The menu features seasonal dishes crafted from fresh local produce, showcasing the creativity and refinement of the chef's culinary skills.

Signature Ingredients

• Local Burgundy Produce: The restaurant emphasizes the use of fresh, seasonal ingredients sourced from the Burgundy region, ensuring that each dish reflects the local terroir and culinary traditions.
• Chassagne-Montrachet Wines: The wine list features a carefully selected range of nearly 300 wines, predominantly from the Chassagne-Montrachet area, allowing guests to pair their meals with some of the finest local vintages.
• Fish and Seafood: The menu includes a variety of fish dishes, showcasing the freshness and quality of seafood available in the region, prepared with modern techniques to enhance their natural flavors.
• Artisanal Cheeses: A selection of local cheeses is offered, highlighting the rich dairy heritage of Burgundy, often served as part of a cheese course or incorporated into various dishes.
• Inventive Pastries: Created by Emilie Rey, the desserts are crafted with creativity and finesse, often utilizing local fruits and flavors to create unique and memorable sweet endings to the meal.

Tasting Menu

• Menu Les Chênes: €100

Signature Dishes

• Diver Scallops with Jerusalem Artichoke and Truffles
• Line-Caught Seabass with Pumpkin and Lemon Thyme Hollandaise