La Table d'Hôtes - La Rôtisserie du Chambertin
Gevrey-Chambertin, France
⭐1 Star
The Experience
From Michelin Guide
Thomas Collomb is at the head of an outstanding table d’hôtes in Gevrey-Chambertin, in which nothing is left to chance! Flawless ingredients, most of which from organic, meticulously selected suppliers, recognisable, artfully presented dishes which unfold during a tasting menu rich in surprises and a stylish smart rustic interior. But there is more to come! The wine list is out of this world (well, this is the region!) and the service is professional and attentive, without being oppressive. The pinnacle of fine dining.
Unique Things
From Visitor Experiences
1. Commitment to Zero Waste and Whole Animal Utilization
La Table d'Hôtes - La Rôtisserie du Chambertin emphasizes sustainability by buying whole animals and carefully butchering them on-site to minimize waste. This approach reflects a deep respect for the ingredients and a commitment to combating food waste, which is uncommon even among Michelin-starred restaurants.
2. Location in a Historic 18th-Century Building with Viticultural Heritage
The restaurant is housed in an 18th-century building that was once owned by the Jobert de Chambertin family, a name deeply tied to Burgundy's wine history. This historic setting adds a unique cultural and architectural dimension to the dining experience, blending gastronomy with regional heritage.
3. Michelin Green Star Recognition for Sustainability
Beyond its Michelin star for high-quality cooking, La Table d'Hôtes - La Rôtisserie du Chambertin has been awarded the Michelin Green Star, highlighting its exceptional commitment to sustainable gastronomy practices, including sourcing from organic and local suppliers and favoring short supply chains.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at La Table d'Hôtes - La Rôtisserie du Chambertin in Gevrey-Chambertin are:
Organic, locally sourced meats (beef, pork, duck) — The restaurant buys whole animals and carefully butchers them on site, emphasizing zero waste and freshness. This is central to dishes like beef shank with broth and pork rack preparations.
Duck foie gras — Featured in signature starters such as warm duck foie gras pâté served with apple confit and fresh juniper, highlighting the region’s rich tradition in foie gras production.
Lentils from the Cérès farm — Used in refined, local dishes paired with meat, reflecting the commitment to organic and regional produce.
Hazelnut oil — Incorporated in broths and sauces to add a nutty depth and complexity to dishes like beef shank broth.
Seasonal vegetables and modest ingredients — The cuisine is seasonally dictated, favoring short supply chains and elevating humble ingredients to fine dining status.
These ingredients are significant because they reflect the restaurant’s philosophy of organic, local sourcing, seasonality, and respect for traditional Burgundian flavors, all presented with modern refinement under Chef Thomas Collomb.