The Best of »Falstaff Online International 2024« in Dijon
Minimalism characterises the look of Angelo Ferrigno's restaurant. Self-restraint also reigns when it comes to the ingredients - all of which come from within a 200-kilometer radius. But not on the plate, where the 30-year-old (once France's youngest chef with a Michelin star) pulls out all the stops.
Tomofumi Uchimura's Japanese product obsession meets French high classics. This reads as "two kinds of Poularde de Bresse" or "Tartare de St. Jacques". The new, bright design with a view of the bamboo grove fits in perfectly!
As a student of the legendary Marc Veyrat, Keigo Kimura has found his own signature style. Asian elegance - for example in the dessert presentation - is combined with classic haute cuisine. Burgundy-specific wine list, but also a selection of vintner champagnes!
The neoclassical cuisine is perfectly suited to the historic Hôtel des Barres! Jean-Bruno Gosse serves snails and sweetbreads (almost a signature dish!) as well as the now rare "Lièvre à la royale". Tip: Affineur cheese from Fromagerie Porcheret to finish! .
Takaya Uchida has it easy with market-fresh produce near the Halles de Dijon. But what he conjures up from it is particularly astonishing on the lunch menu: Poultry liver mousse, loin of suckling pig or carpet mussel velouté and top desserts ("Earl Grey roulade")!
A sanctuary for the Burgundian 'Climats' wines, Kevin Julien pulls out all the stops with food pairing around Chambertin and Montrachet. The "Vinostronomique" restaurant offers 800 labels and seasonal highlights (asparagus with sauce gribiche).
So Takahashi, who perfected his craft with Joël Robuchon, among others, has reduced the Japanese accents even further. In his unadorned restaurant you will find top seafood, refined soups (cauliflower cream with scallops) and many a wine treasure!
David Zuddas has given up Michelin-starred cuisine for his bistro at the Halles de Dijon. And it works! Fresh produce from the market hall dominates the kitchen, which scores with jambon persillé, daily risotto and main courses that change every two weeks in the evening.
Under the wooden ceilings (or in the courtyard), Sébastien Mortet interprets French cuisine - for example with foie gras and gravad salmon from the duck (!). Home-grown vegetables and herbs garnish Steinköhler saddle of pork or a traditional Magret de Canard.
Under the stone ceiling, Carine and Julien Burdin run a bistrot gastronomique - reasonable prices and spectacularly presented classics make up the mix of this popular restaurant near Place Darcy: Wild hare rillettes, fish of the day or sweetbreads. Trés sympa!