Our chef reveals the secrets of Burgundian cuisine
At Hotel Le Rempart, located in the charming town of Tournus in Burgundy Franche-Comté, our chef Cédric Charbonnier invites you to his table to discover the secrets of Burgundian cuisine. Passionate about the flavors of the region, the restaurant's chef puts all his heart and know-how into sublimating each dish he prepares, offering our guests an unforgettable culinary experience.
The art of sublimating local produce
For Cédric Charbonnier, chef of the Tournus brasserie restaurant, the key to successful cuisine lies in the quality of the produce. He favors local, seasonal ingredients, carefully selected from regional producers. In this way, each dish tells a story, the story of Burgundy's rich and generous soil. Cédric juggles traditional and contemporary culinary techniques to bring out the authentic taste of each ingredient. For example, in the Brasserie, Burgundy snails are cooked with butter, garlic and parsley for a tasty cassolette, in the greatest respect for Burgundian tradition. Charolais beef, meanwhile, is slowly simmered in a local red wine for a melt-in-your-mouth beef bourguignon.
Chef Cédric Charbonnier's signature dishes at Tournus' La Brasserie restaurant
Cédric Charbonnier has captured the essence of Burgundy in his dishes, which have become the signature dishes of our establishment. On the menu, Bœuf bourguignon is a symphony of flavors: melting Charolais meat, the pride of France, is enhanced by a red Burgundy wine sauce, lardons, mushrooms and spring onions. David confides that the secret of this dish lies in slow, patient cooking, for a unique and profound harmony of flavors. The Cassolette d'escargots en persillade, revisited by our chef, could not be absent from our menu. The snails are cooked in a garlic and parsley butter, offering an explosion of flavors on the palate. “The key is to use top-quality butter and to use the right amount of garlic to prevent it from overpowering the dish,” explains the chef. Jambon persillé, a carefully prepared terrine of cooked ham, parsley and shallot confit, is cooked according to a traditional recipe. Our chef, a true enthusiast, loves to recount how this dish, often served at village festivals, embodies the warm, friendly spirit of Burgundy. Finally, Quenelle de brochet, served with a crayfish sauce, is a tribute to the region's rivers. The lightness of the quenelle and the richness of the sauce create a perfect balance, a real treat for fish lovers.
The culinary experience at La Brasserie, Hôtel Le Rempart
The Brasserie restaurant at the Hôtel Le Rempart welcomes you to a warm and elegant setting, ideal for a gourmet escapade under the glass roof that is the hallmark of the establishment. Each meal is a feast for the senses, from starter to dessert, orchestrated by Cédric Charbonnier and his team. The food and wine pairings proposed by the chef are carefully selected to sublimate each dish, highlighting the finest Burgundy vintages. Whether you're looking for a light lunch or a gourmet dinner, our French-style brasserie is the place to be in Tournus. You too can savor the specialties of Burgundian gastronomy in our Brasserie and the masterful work of chef Cédric Charbonnier with our gourmet gift sets for two. Book now and let yourself be seduced, for the duration of a meal, by the excellence of our Burgundian cuisine. A unique culinary experience awaits you in Tournus, in the enchanting and authentic world of the Hotel Le Rempart.
