Le Carmin
Beaune, France
⭐1 Star
The Experience
From Michelin Guide
On Place Carnot, not far from the Hôtel-Dieu, this restaurant with a modern façade occupies the ground floor of a picturesque old house. After stints with Robuchon and Ducasse, chef Christophe Quéant crafts modern, seasonal cuisine based on traditional textbook foundations. His top-quality ingredients are transformed into spot-on, straightforward dishes, blessedly free of fancy frills. The contemporary-style dining room, which sports a beige colour scheme and exposed stonework, is the perfect foil for delicious dishes such as caramelised quail breasts and legs, white asparagus and baby carrots and the hot Grand Marnier soufflé – to die for!
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of the Michelin-starred restaurant Le Carmin in Beaune, highlighted by their titles:
1. Personalized Wine Pairing Experience
Le Carmin stands out not only for its food but for the entire dining experience, especially the attentive staff who offer personalized recommendations from an extensive wine list that perfectly complements each dish.
2. Modern Cuisine in a Historic Setting
The restaurant occupies the ground floor of a picturesque old house on Place Carnot, blending a modern façade and contemporary beige-toned dining room with exposed stonework, creating an intimate and minimalist setting that contrasts with its traditional surroundings.
3. Pet-Friendly Michelin Star Dining
Despite its elegance and Michelin star status, Le Carmin allows pets, which is quite unusual for a fine dining establishment, adding a relaxed and welcoming atmosphere to the otherwise sophisticated experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Le Carmin in Beaune, under chef Christophe Quéant, are:
Sole fillets: Featured in a signature dish paired with mushrooms and tender leaves, showcasing the restaurant's focus on high-quality, seasonal seafood prepared simply and elegantly.
Mushrooms: Used alongside sole fillets, mushrooms highlight the earthy, local flavors typical of Burgundian cuisine and complement delicate fish dishes.
Madagascan vanilla: Central to the restaurant's renowned dessert, a vanilla soufflé prepared in crème brûlée style, emphasizing refined technique and premium ingredients.
Caramelized quail breasts and legs: A notable dish combining tender poultry with seasonal vegetables like white asparagus and baby carrots, reflecting the restaurant's modern yet traditional approach.
White asparagus and baby carrots: Seasonal vegetables that accompany main dishes such as the caramelized quail, emphasizing freshness and local produce.
These ingredients are significant as they represent the restaurant’s philosophy of transforming top-quality, seasonal Burgundian produce into straightforward, refined dishes without unnecessary embellishments, balancing creativity with tradition.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- 7 Courses: €220 (lundi au vendredi)
- 8 Courses: €250 (samedi)
A La Carte
- Lièvre au sénateur Couteau de la Voie royale: €95