This is a chef who has worked in some prestigious establishments and who serves meticulous, tasty, no-frills cuisine made from quality ingredients (meat from the Haute-Loire area, vegetables from a local market gardener). Be sure to try the memorable pâté en croûte or the Bresse chicken in a cream sauce. The lunch menu is great value; in the evening a mystery menu is served.

Mâcon - FRANCE

Pierre

In the southernmost town of Burgundy, this unassuming house in a pedestrian street is home to a benchmark of local gastronomy. The traditional architecture (bare beams and stonework and an old fireplace) is enhanced by contemporary details. Since 1991, Christian Gaulin has been celebrating the classical union of regional produce and modern techniques. Whenever he can, this virtuoso technician sings a subtle ode to Bresse and Burgundy. Foodies can decadently indulge in tender Miéral pigeon and its millefeuille of cabbage and simmered offal, frog’s legs in garlic cream and parsley sauce, textbook-perfect quenelles of pike, a juicy Charolais tournedos steak and a Grand Marnier soufflé of head-spinning perfection. A believer in fine produce before all else, the chef cooks what he himself likes to eat – to our delight!

Mâcon - FRANCE

Ma Table en Ville

This is perhaps the archetypal 21C bistro, with its colourful contemporary interior, naked light bulbs and exposed pipes… The chef, who expertly prepares traditional cuisine, is also to be seen in the dining area. He is committed to quality ingredients – a favourite of ours is the cauliflower soup with cashews and poached egg! Good choice of regional wines, and service with a smile.

Mâcon - FRANCE

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