Burgundy is a land of wine and gastronomy, which is why the estate's philosophy is quite naturally to provide the finest restaurants in the region. Last week, Clarisse, our distribution manager, went to La Rôtisserie du Chambertin in Gevrey, she was received by sommelier Guillaume Sausseret. The establishment has been a client of the estate for 4 years now.

The place

The establishment is a Hotel-Restaurant nestled in the heart of the village of Gevrey-Chambertin and offers two restaurants. They work with organic products, from the Dijon market. In the brigade, a butcher is present for all charcuterie preparations and cuts whole beef and pigs. First of all, there is the Bistrot Lucien, which offers traditional cuisine. The second restaurant is the Table d'Hôte, awarded with one star in the Michelin Guide. Chef Thomas Collomb is in charge of the two restaurants.

To conclude her visit to the Rôtisserie, our collaborator then had the chance to visit the cellar in the company of Guillaume Sausseret. In the basement, the establishment has a superb cellar which has more than 800 references including the Gevrey-Chambertin 1er Cru Les Corbeaux appellation (vines of La Rôtisserie du Chambertin) cultivated and vinified within the Rossignol-Trapet and Jean- Louis Trapet.

On the menu

Clarisse was able to taste their traditional menu, offered at a price of €28, consisting of:

• Parsley ham, house condiment, toast
• Traditional beef bourguignon, gratin dauphinois
• Pavlova with red fruits