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.

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.

Download Our Spring 2012 Menu (PDF – 4.00ko)

I - Our Day-Long Cooking Classes

COOKING CLASSES scheduled throughout 2013 from 8:45am to 6:00pm:

Thursday, March 12nd & 19th, 2013

Tuesday, April 9th, 2013

Tuesday, May 14th, 2013

Thuesday, June 25th, 2013

Thuesday, September 24th, 2013

Tuesday, October 22nd, 2013

Tuesday, December 17th, 2013

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

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