Rudy VILLIEN
Chef : 1 restaurant A native of Beaune and the latest recipient of the Gault&Millau “Grand de Demain” award for 2026, Rudy Villien celebrates his Burgundian roots at the Charlemagne in Pernand-Vergelesses.
Presentation
“I’m a true local, and I stand up for my region .” Rudy Villien, a native of Beaune and the new “Grand de Demain” for the Bourgogne-Franche-Comté region, proudly asserts his roots.
Yet success did not come easily to him, and the path he carved out for himself was by no means a bed of roses. For Le Charlemagne, in Pernand-Vergelesses, is a major institution in the region, with an equally significant legacy: that of Laurent Peugeot, who built it and nurtured its growth for nearly a quarter of a century, leaving a strong mark on it, Japan, following a long stay under the rising sun.
Deeply rooted in Burgundy
Rudy, who worked for three years with Laurent Peugeot, has not strayed from this strong influence, but has been steering the restaurant—since taking it over in 2024—toward a greater emphasis on regional cuisine. He has both the roots and the expertise to do so. His classical Burgundian training has guided him in this direction: he began at Le Cèdre with Christophe Canati, continued his experiences at Château de Chilly, then at Villerest, near Roanne, before returning to Le Cèdre with Christophe Ledru, who later brought him on board for his new project in Savigny. It was thus with a solid understanding of the region that he embarked on a new adventure in Pernand-Vergelesses in 2021.
His parents, who were in the tableware business, were already familiar with the restaurant and encouraged him to join the team. Within a few seasons, he adapted to this cuisine, which is deeply rooted in tradition yet open to influences from the Far East—a combination that suits him well. “I’ve always been drawn to Asian cuisine in the broadest sense—not just Japanese, but also Korean and Thai. I like to use ingredients that are full of flavor and aroma, whether in herbs and spices or citrus fruits, to create very subtle and varied notes of acidity. I also appreciate the precision and high standards of Japanese cuisine.”
A Natural Choice
When Laurent Peugeot expressed his intention to change careers, Rudy and his partner didn’t hesitate: “It just felt like the right thing to do. I’d always wanted to settle down where I’m from, and this extraordinary house—just a few kilometers from Beaune with a view of the vineyards—was everything I could have hoped for.”
In his very first year, he earned two toques right off the bat, and his rating continued to rise in 2026, as he now confidently sets his sights on a third toque. The approach is clear: “We’ve shifted toward a sustainable model by working more closely with our farmers and producers to source ingredients as close to the restaurant as possible. They deliver the products directly to us—100% Côte-d’Or pork, for example—and this direct contact, without intermediaries, gives us total control and allows us to highlight the terroir, which is essential to us today .”
Biography & Awards
His restaurant
