Where better to integrate French gastronomy than in Chablis? Takeshi Otomura has found the ideal place in this beautiful old house in the heart of the town, to blend his Japanese culture with a first-rate winemaking and culinary tradition. Here, he gives a fine Burgundian recital in his own way, with snails and eggs en meurette, pochouse with Prégilbert organic trout and beef cheek en bourguignon with creamy polenta. These are recipes from the repertory, but with an emphasis on technical quality and flavour. Good cellar advice for the whole region, lovely desserts with seasonal fruit, fairly reasonable prices.
