La Côte Saint-Jacques
Joigny, France
⭐2 Stars
The Experience
From Michelin Guide
This edifice on the banks of the Yonne is truly superlative! Founded by Marie Lorain in 1945, the establishment rose to fame in the hands of her son, Michel, and then her modest, dedicated grandson, Jean-Michel. The latter has passed the baton to his nephew, Alexandre Bondoux. Regulars can rest assured that the establishment’s signature dishes remain (lobster stew; calf sweetbread in ginger), now flanked by culinary flashes of inspiration (free-range squab cooked in pink grapefruit; lightly smoked fillet of pollock in white wine sauce). A symphony of flavours, high-flying craftsmanship and spot-on seasoning in an exquisite gourmet repertory, underscored by slick attentive service.
Unique Things
From Visitor Experiences
Integration of a luxury spa and indoor swimming pool within a Michelin 2-star restaurant setting: La Côte Saint-Jacques is not just a restaurant but part of a 5-star hotel complex that includes twenty-two uniquely characterized rooms, a prestigious spa, and a superb indoor swimming pool, creating a full sensory and relaxation experience beyond dining.
Bacchus evenings combining wine tasting with exceptional dinners: The restaurant offers special events called Bacchus evenings, which feature convivial tastings hosted by winemakers, cellar masters, and sommeliers, followed by exceptional dinners prepared by the Michelin-starred chefs in perfect harmony with the wines from the nearby prestigious Burgundy estates.
Preservation of family culinary heritage alongside modern creativity: The restaurant maintains a family spirit by keeping essential classic dishes created by the founder Michel Lorain on the menu, while also evolving with creative, modern cuisine that respects seasonal products and showcases subtle textures and contrasts, reflecting a philosophy that cooking should remain simple, gourmet, and shared rather than abstract.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant La Côte Saint-Jacques in Joigny include:
Bresse Hen: A classic and prestigious ingredient, served steamed in Champagne. This dish highlights the delicate flavor and fine texture of the Bresse poultry, a hallmark of refined French gastronomy.
Black Pudding (Boudin): The restaurant offers the famous Black Pudding of La Côte Saint-Jacques, paired with an old-style purée. This savory ingredient is a nod to traditional regional flavors and is prepared with great care to elevate its richness.
Quail's Egg: Used in an amuse-bouche with onion mousse and beef jelly, the quail's egg adds a luxurious and delicate touch, showcasing the chef's skill in balancing textures and flavors.
Dagmar: A local specialty revived by the chef, this is a small soft chocolate caramel coated with a thin layer of crispy caramel. It represents the restaurant's dedication to regional heritage and sweet craftsmanship.
Snails: Featured in a visually striking dish combined with tomato and mozzarella, snails are used to create a refined and elegant plate that reflects both tradition and modern creativity.
These ingredients are significant as they embody the restaurant's philosophy of respecting high-quality, seasonal products while combining traditional Burgundian flavors with innovative culinary techniques.