Cédric Burtin

Rating: 15.5
Author: Gault&Millau

71100 SAINT-RÉMY

15.5/20
Remarkable Restaurant

BOOK

11 PHOTOS

Chef: Cédric Burtin
Cooking: French | Gastronomic | Healthy cooking | Signature cuisine
Services: Access for people with disabilities | Private Parking | Terrace
Style: Elegant | Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

95 to 240

Gault&Millau's review 2026

In just a few years, Cédric Burtin has established himself among the best, running one of the region’s finest restaurants here in his magnificent mill in Martorey. The centuries-old mill is one of the last still in operation, offering an exceptional setting on the banks of the Orbize. The chef demonstrates remarkable technique, a clear reflection of his experience working with Pierre Orsi and Patrick Henriroux. His cuisine is sensitive, aesthetically pleasing, and deeply rooted in his region, evolving with finesse throughout the year. Highlights this season include the signature appetizer of pan-seared foie gras, balsamic vinegar emulsion, onion pickles candied in raspberry vinegar, salt-baked foie gras with brioche, Bresse poultry from the Guyotte farm aged in fermented milk, confit thigh on country bread, tangy vinegar, poultry jus, a vin jaune foam, wheat ravioli with Comté cheese, shallot confit, and garum broth, as well as a dish featuring candied and raw rhubarb, tagete ice cream, rhubarb juice with Timut pepper, and a fine Burgundy wine emulsion. The wine cellar is very well-stocked. Impeccable service.