The story
In the center of Beaune, Caves Madeleine welcomes guests with a promise of conviviality and warmth. The atmosphere is built around a few tables, bottles of wine, and exchanged smiles—a space that feels both intimate and generous.
The kitchen team proposes a cuisine that is "sincere," guided by the desire to be both flavorful and digestible. The philosophy is clear: to let the quality of the products speak. The restaurant works close to producers, close to the ingredients, and close to the artisans who craft them. This commitment to modern cuisine is evident in every plate, where the respect for the raw material is paramount.
With a selection of over 500 references, the wine list at Caves Madeleine is a true reflection of Burgundy today. The curation is thoughtful and representative, making it a destination for anyone passionate about the region's wines. This focus on an interesting wine list, combined with the option of outdoor seating, adds to the restaurant's appeal. The Michelin Recommended award naturally recognizes this harmony of sincere cooking and a world-class cellar, right in the heart of Burgundy.
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Wine crates, a big blackboard menu hanging on the wall, wine posters, a communal table in the middle of the room… At this unfussy cave à manger , chef-proprietor Martial Blanchon pampers Beaune’s high society with a seemingly endless wine list and authentic dishes to boot. Served à la carte the night we went: a lively, freshly marinated amberjack over a bed of herbed eggplant caviar; excellent slow-roasted Quercy lamb ravioli in an incredible lamb and fig leaf broth, served with a carrot purée; before a delicate chocolate flan pâtissier served with cocoa sorbet. The six-course dinner menu is worth considering as well, featuring dishes like hanger steak tartare with hazelnuts and Parmesan; vegetable and verbena soup with country bacon and an egg from La Ruchotte; chuck steak with a tarragon sabayon; and a moist biscuit with hazelnut praline ice cream. Plus, there’s a much more affordable prix-fixe lunch menu served during the week – lemony carrot and celery rémoulade with a poached egg and bread chips; Dombes carp quenelle in bisque; a layered bitter chocolate dessert. // G.D.
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