April 27, 2022 Fine Dining in our Neighborhood

 Today we took a Michelin guided tour of the Côte Chalonnaise but before I post about that, I need to tell you about our dinner at the end of our tour. I mentioned the town of Vandenesse before. Just 5 km (about 3 miles) from here, this little town sits right on the Burgundy Canal and has a great view of "our" château, Châteauneuf, from the canal. It's also where we got our pizza the other night.

taken from the Burgundy Canal in Vandenesse looking toward Châteauneuf

It also has a brand new restaurant called "L'Auberge de Guillaume". It has only been open for 2 weeks. The chef and owner of this restaurant is Guillaume Royer who has moved back to his home town of Vandenesse to open his own restaurant. He is a well-known chef who won the "Meilleur ouvrier de France" (MOF - best worker in France) award in 2015. 

I had never heard of the MOF. It's a contest open to anyone. Started in 1924 to recognize artisans and professionals across many occupations, including architecture, building trades, textiles, leather, carpentry, fashion, jewelry, printing, media, music, agriculture, food, and others. Within each category are many subcategories. It's only done every 3 or 4 years and I can see why now that I understand what a huge undertaking it is. 

The contest for MOF in the area called "cuisine-gastronomie" (occupations having to do with preparing food) had 440 contestants for the first "exam." The second exam, a couple months later had 220 contestants. Then, another contest cut the number to 32 who had to cook several dishes over a 2-day period. Finally, eight chefs were  chosen as MOF 2015 which entitles them to wear a special blue-white-red collar on their chef's jacket. 2015 was the last year the contest took place. 

We reserved for 7 pm which is when the restaurant opens. We were also the first people there. Americans eat much earlier than the French. But by the time we left, there were 4  other groups who had arrived for dinner. The atmosphere in "L'Auberge de Guillaume" was relaxed and comfortable. This location had previously been a restaurant so we assume its old character was maintained. The staff were friendly and professional, helping us interpret the menu and even taking a photo of the 4 of us. 

Lynn, Janis, Clark, Dave at L'Auberge de Guillaume

You could order a 3-, 4-, or 5-course meal from the fixed price menu. Each plate was a feast for the eyes as well as the palate. Dishes offered depend on local foods that are in season. 

We ordered the 3-course meal and a bottle of wine. A really yummy wine.

We think this family (Parigot) are related by marriage to the Jeanson family in Pommard.

First we were served two courses of  "amuse-bouche" (amuse the mouth). Little servings to wake the palate. The first tidbits came on a dish normally used for serving snails, to be shared for two. My favorite was the crab ball on a tiny cracker. 

amuse-bouche number 1

The second was a small serving of mussels in some sort of frothy sublime broth that was creamy and garlicky. We all agreed we would love to have more of that! 

amuse-buche number 2 - moules (mussels) in a creamy, melt in your mouth sauce

Then came our appetizer course: jambon persilée - parsleyed (cold) ham with pickles and pickled mushrooms. 

jambon-persilée (parsleyed hame) and pickled mushrooms

The main course was a cut of steak served with seasonal vegetables and tiny roast potatoes.

steak with garden vegetables

The final course, dessert, centered "chantilly" (whipped cream) in the middle of the plate with two
spoons of sorbet - one strawberry, one "crème fraiche" (half-way between sour cream and cream). Dots of pistachio and dots of pureed cassis supported the perfectly ripe strawberries. 

dessert

Luckily, each course was just enough food to satisfy. Were the portions any larger, we would have been too stuffed. As is usual in French restaurants, we could remain as long as we liked. To get the bill, you must get the eye of your server and request "l'addition." We didn't stay long as we were tired from our day's adventures and eager to get to the comforts of our home.