L'O des Vignes
Fuissé, France
⭐1 Star
The Experience
From Michelin Guide
This stone building in the Mâconnais region is surrounded by a landscape of vineyards that extends to the Roche de Solutré. It now houses the restaurant of a true Burgundian, Sébastien Chambru, whose work didn't go unnoticed at Le Moulin de Mougins. He then headed off to Japan and, in Tokyo, was enthralled by the respect the Japanese chefs had for their ingredients. The author of several cookery books, he now conjures up his delicately creative cuisine here in Fuissé, applying his customary finesse and precision and an inspiration that changes in line with seasonal ingredients, eg pike-perch en viennoise with satay, carrot and sauce vierge with capers. In the small adjoining wine bar, they serve hearty fare and fantastic wines.
Unique Things
From Visitor Experiences
Fusion of Burgundian and Japanese Culinary Influences
Chef Sébastien Chambru, originally from the Bourgogne region, brings a unique blend of Burgundian tradition and Japanese respect for ingredients to his cuisine. His experience working in Tokyo deeply influenced his approach, resulting in delicately creative dishes that change with the seasons, such as pike-perch en viennoise with satay and carrot sauce vierge with capers.Integration of a Cozy Wine Bar with Hearty Fare
Adjacent to the main restaurant, L'O des Vignes features a small wine bar that serves hearty dishes alongside a curated selection of fantastic wines, offering guests a more casual and convivial experience within the same establishment.Emphasis on a Homely Garden Atmosphere and Regional Hospitality
The restaurant places a central focus on its outdoor space, designed as a half-garden, half-terrace that creates a warm, home-like environment. This space is furnished with teak chairs and rustic yet contemporary tables, blending natural materials like cobblestones and stone to evoke comfort. Additionally, L'O des Vignes collaborates with a nearby guest house, La Maison du Hérisson, to offer guests a full Burgundy experience with charming accommodations just 400 meters away.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant L'O des Vignes in Fuissé are:
Fresh raw whiting: Used in a signature dish paired with a veil of marinated turnips, adding freshness and visual artistry to the plate. This ingredient highlights the chef's focus on local, fresh seafood with delicate presentation.
Marinated fresh anchovies: Featured in starters, paired with kasha and crunchy pois gourmand, complemented by wild garlic emulsion and herb gremolata. This reflects the restaurant's emphasis on combining textures and aromas with regional ingredients.
Omble chevalier (Arctic char): Prepared simply to highlight its natural flavor, showcasing the purity and freshness of local fish in refined dishes.
Braised beef cheek: Slowly cooked to melt-in-the-mouth tenderness, served with a rich red wine jus that captures the depth of Burgundy's famous vineyards, emphasizing the local terroir and traditional culinary heritage.
Wild garlic and herb gremolata: Used as vibrant accents in dishes, adding aromatic complexity and freshness, demonstrating the chef’s finesse in balancing flavors.
These ingredients are significant as they reflect the restaurant's dedication to local Burgundy terroir, seasonal freshness, and a refined yet creative approach to traditional flavors.
Menu & Pricing
Current Offerings & Prices
L'O des Vignes Menu Summary
Tasting Menu (not specified)
A La Carte
- Blue Lobster: €95
Other Options
- Sain
- Sans gluten
- Vegan
- Végétarien