In the heart of Burgundy, Beaune is famous for its annual wine auctions, which are held between the walls of its hospices with glazed tile roofs.
That is to say if the Japanese chef Keishi Sugimura, passionate about French gastronomy and wine, is in his place in this gourmet city. Trained in Japan, the chef has a passion for pâté en croûte, which earned him the title of vice-world champion in 2013. It delights beautiful seasonal products with a touch of creativity, through classic recipes with harmonious flavors and meticulous cooking: sole meunière and steam, duck foie gras, roasted veal head and langoustines, scallops in two ways, soft citrus meringue.
Cook herself, the chef's wife provides the service, which takes place in the summer on a terrace facing a small Japanese garden.
