La Côte d'Or
Saulieu, France
⭐2 Stars
The Experience
From Michelin Guide
This iconic institution of the Morvan region, which has seen so many generations of chefs and fine food lovers pass through its doors, has embarked on a new chapter. Since its auspicious débuts with Alexandre Dumaine and Bernard Loiseau, followed by 40 years under the helm of Patrick Bertron, Louis-Philippe Vigilant now runs the show at this culinary landmark and continues to uphold the authentic culinary signature that has forged its reputation. In addition to the chef's new creations, nostalgic guests can travel back in time and sample some of Bernard Loiseau’s great classics, such as frog's legs with garlic purée and parsley juice, or pan-fried pike-perch in a red wine sauce.
Unique Things
From Visitor Experiences
Exceptional Mastery of Land-Sea Flavor Pairings: Chef Louis-Philippe Vigilant is noted for his innovative and precise flavor combinations, such as pairing lobster with beet and John Dory with a vegetable bouquet, showcasing a refined balance between land and sea ingredients.
Pastry Chef's Focus on Texture and Nostalgia: Lucile Vigilant, the pastry chef, emphasizes desserts with low sugar and pure tastes that highlight flagship products. She structures desserts to be immediately understandable in flavor while evoking childhood memories through familiar aromas.
Strong Heritage and Continuity with Local Artisans: The restaurant maintains deep ties with historical local producers, continuing traditions established by Bernard Loiseau. This connection to terroir and local craftsmanship is a defining feature of La Côte d'Or's culinary identity.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant La Côte d'Or in Saulieu reflect its deep connection to Burgundy terroir and classic French gastronomy, as upheld by current chef Louis-Philippe Vigilant. Key ingredients include:
- Frog's legs: Featured in Bernard Loiseau’s classic dish served with garlic purée and parsley juice, symbolizing traditional French flavors and regional heritage.
- Pike-perch (Zander): Used in a signature dish pan-fried and served with a red wine sauce, showcasing local freshwater fish and Burgundy wine integration.
- Lobster and beetroot: Part of innovative land-sea pairings by the current chef, highlighting creative flavor combinations while respecting product purity.
- Vegetables bouquet: Accompanies fish dishes like John Dory, emphasizing fresh, local produce and balanced flavors.
- Exceptional regional products: The kitchen maintains strong ties with local artisans and producers, such as Alain Desboudard’s Cazette and Morvan picker Anne Perrin, ensuring authenticity and terroir-driven taste.
These ingredients are significant as they embody the restaurant’s philosophy of honoring intrinsic tastes and regional identity, blending tradition with modern culinary innovation.