Crédits : Pascallel Piacka. Translation: Jill Harry. Pictures: Jonas Jacquel
Gastronomy
Château Saint Sabine
Burgundy plays host to an address of sheer excellence… Le Lassey! A restaurant at the edge of a charming residence. Its cuisine naturally follows the rules of the local terroir and modernity, with Benjamin Linard manning the ovens. Here, the young Chef delivers the fruit of his professional career, dotted with prestigious addresses. His peers (J. Lameloise, Y. Chapuis, É. Pras, E. Renaut, G. Blanc) have passed on to him a taste for generosity.
Pride of place is awarded to healthy food. Market-fresh produce is honoured on inventive menus: "Dégustation", "Gourmand" or "Gourmet". With the passing seasons, the Lunch formula changes daily, depending on what's new at the market. Delicious starters speak for themselves: "foie gras" and "magret de canard" with Burgundy grape juice, red onion chutney with cider vinegar; Perrine Doudin's organic snails in ravioli, vegetable stuffing with curry; N°3 Imperial oysters, crisp shallot butter with red wine, haddock and spring onions. And they are not just names. When savouring lightly grilled Saint-Jacques scallops with pickled fennel, carrot and orange sauce with seaweed butter, you can't wait for the follow-up! If, on the contrary, you like time to drift along, you can opt for a fillet of Crisenon trout in aromatic butter sauce, a sprinkling of herbs from the vegetable garden and creamy lettuce sauce.
At the Château de Sainte Sabine, cuisine is all about enjoyment with sophisticated touches: pan-fried venison with celery and chestnut mousseline, mushrooms from the woods, pepper sauce. Once convinced, you let yourself be tempted by Bresse poultry, chicken supreme with yellow wine, chicken leg flavoured with tarragon, butternut and Sifflet apple. It is, undeniably, a special way of getting used to this creative cuisine. The result gives a foretaste of a gem making a thousand promises: Cazette du Morvan soufflé, or a Caribbean chocolate Palet, Ganache with roasted peanuts and shards of caramel with sea salt. At table, charm casts its spell, with a feel for spontaneous and, of course, local offerings (such as game...), brimming with flavour! Cooking with no restraints encourages well-controlled audacity.
The region is conducive to mushroom picking in the woods. Our cuisine is free of codes, intuitive and reflective, based on a terroir producing fine delicacies. The wine-list is the pillar for everything, amidst neo-classic decor. Guests treat themselves to a slow-cooked dish or dessert: pear shortbread, tonka cream and blackcurrant sauce, Espuma with the Château's honey. The diversity of these delicacies enchants everyone's tastebuds. What can we offer after so much praise? Maybe a confession: it's exquisite!
Cooking is inspired by desire. No need to shun enjoyment when exploring regional specialities. Lassey awakens the Epicurien in all of us. And if you are looking for intimacy and refinement, this address plays the ace of… gourmandise! To be enjoyed "without moderation"…
A cheese dairy run by Valérie Thivet in Soussey-sur-Brionne, "Les Petits Péchés Bourguignons" produces "Les Burgondises"; refined yoghurts made of cow's milk from L’Auxois Morvan and goats' milk from L’Aveyron.
In Rouvres-sous-Meilly, the family firm "GAEC Guyon Père et Fils" raises cattle and sheep with deep respect for the environment.
In Auxonne, the "Safran des Aulnes" holding owned by Joël Patin produces organic saffron of quality, artisanal jams and jellies with AB-certified saffron.
In Flavigny-sur-Ozerain, Perrine Doudin has raised 150,000 baby snails in dedicated parks. For the past three years, this heliculturist has marketed her production directly through her brand "Helixine".
In Pougues-les-Eaux, Alain Desboudard and his daughter Marie-Ève are the only people in France to roast fresh hazelnuts from their orchards, using them to produce "La Cazette du Morvan".
