PierrePierre

Image Credit: In the southmost town of Burgundy, this unassuming house in a pedestrian street is home to a benchmark of local gastronomy. The traditional architecture is enhanced by contemporary details. Since 1991, Christian Gaulin has been celebrating the classical union of regional production and modern techniques. Whenever he can, this solid technical sings a subtle ode to Bresse and Burgundy. Foodies can decadently indulge in frogs' legacy ravioli with garlic cream, tender pigeon, the toasted on the crown, the high confit with shallots, Charolais beef turnsdos with pan-fried foie gras and a top-notch Grand Marnier soufflé. A believer in fine produce before all else, the chef cooks what he likes to eat – to our light!