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Restaurant
The Hostellerie Style

Honey-coloured wood, regional antique furniture, a grandfather clock from the Jura… In this almost century-old venue, which has been the home of several generations of cooks, Chef Didier Denis and his team welcome you today to their restaurant and its simple, yet refined and tasty cuisine.

By the hearth in winter, amidst brown leather and red velvet furnishings, or on the patio in summer, under the arbour, come and enjoy a gourmet meal.

You will explore a traditional and updated regional cuisine guided by changing seasons.

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The chef

Didier DENIS started his cooking career within the ACCORD group and later at the Café Restaurant de la Paix in Lyons.

He was first Chef Saucier (Sauté Chef) and then Sous-chef at the Four Seasons Hotel in Montreal, and won the “Mandarine Napoléon” Canadian culinary prize. In 1985, he graduated from the CIBM of Mâcon (France) with a diploma in oenology. That same year, he opened the “Didier Denis” gourmet restaurant. He started assembling a cellar of wines from all regions of the world. 

With one star at the Bottin Gourmand Guide, three Michelin fourchettes, 14/20 from the Gault & Millau Guide, he became in 1994 president of the departmental organization of restaurateurs. He won a silver medal at the first European Challenge of Regional Flavours held in Poitiers. In 1996, he took over the Hostellerie Bourguignonne in Verdun-sur-le-Doubs, which still celebrates the Pôchouse Verdunoise to this day. 

The Chef combines his two areas of interest: on the one hand, terroir and tradition; and on the other, modernised recipes, showcasing taste and products.

 

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Our assets

Business Meals:
An ideal venue for business meals, served under an hour and based on seasonal produce (€20 for entrée, main, dessert).

Our Wine List:
Our wine list, with 600 references, is mostly from Burgundy (wines from the Beaujolais, the Mâconnais, the Côte chalonnaise, the Côte de Beaune, The Côte de Nuits, and of course the Chablis region). Wines are carefully selected from renowned winemakers (Jacqueson, Dureuil, Domaine Leflaive, Domaine Ramonet, Thierry Matrot, Jean Thevenet, Domaine de la Romanée Conti ...). Didier Denis insists on offering you the Burgundy greats but also likes to promote up-and-coming winemakers by showcasing their affordable wines.


> Our Wine List (PDF 136 ko)

The Pôchouse:
This highly-regarded local specialty, prepared with firm-flesh fish (eel, pike perch, perch, tench and carp) cooked in dry white wine, is a mythical dish that finds its roots in the life of Doubs and Saône fisher folk. It gained fame in the village of Verdun-sur-le-Doubs where it is still celebrated today by the Brotherhood of the Pôchouse. 

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Our gourmet cooking classes

I - Our Day-Long Cooking Classes

 

COOKING CLASSES scheduled throughout 2013 from 8:45am to 8:00pm:

 

 

Join Didier DENIS in the restaurant kitchens of the Hostellerie Bourguignonne, and share for a whole day the secrets of his inventive new take on seasonal produce and local products.
You will be welcomed at 8:45am around a hearty breakfast to meet the other participants, and you will then work until the midday gourmet break. Then, after having prepared a complete 7-to-8-course tasting menu, you will share with the restaurant team a delicious meal accompanied by quality Burgundy wines, returning to the kitchen to finish and assemble each dish.

- Gift idea: the customised voucher (more information at contact@hostelleriebourguignonne.com

- Conditions :
A maximum of 14 participants
Classes between March and June, and September and December
Price: €130/participant (with a maximum of 14 participants), all-inclusive


II- Our personalized cooking courses

The package includes:

- The cooking training course
- The visits
- The full-board stay (excluding beverages and extras, the package only includes the wines from the tasting dinner)
- A minimum of 1 participant. Between March and June, and September and December. The arrival and departure dates can be modified at additional cost

Price: €1,200/person, in single room

Program :

Monday :
Visit of the Louhans Market
Lunch at the Hostellerie
½-day cooking lesson
Dinner
Night on the premises


Tuesday :
Continental breakfast
½-day cooking lesson
Lunch at the Hostellerie
½-day cooking lesson
Dinner
Night on the premises


Wednesday :
Continental breakfast
½-day cooking lesson
Lunch at the Hostellerie
½-day cooking lesson
Wine domain visit and rustic country dinner
Night on the premises


Thursday :
Continental breakfast
½-day cooking lesson
Lunch at the Hostellerie
Visit of the Ecomusée Château de Pierre de Bresse
Gourmet dinner with Burgundy Grand Crus Wines at the Hostellerie
Night on the premises


Friday :
Continental breakfast
Departure

> Click here to book

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HOSTELLERIE BOURGUIGNONNE - 2 avenue du Président Borgeot - 71350 VERDUN SUR LE DOUBS - Tel. : + 33 (0) 3 85 91 51 45
Fax : +33 (0) 3 85 91 53 81 - contact@hostelleriebourguignonne.com
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