Cédric Burtin

The story

Cédric Burtin: Michelin 2-Star Modern Cuisine in Chalon-sur-Saône

A Chef Rooted in Burgundy

Cédric Burtin grew up in a family of Charolais cattle farmers, immersed in the land and its produce. That bond with Burgundy’s terroir shapes every plate at his restaurant in Saint-Rémy, near Chalon-sur-Saône. He began his apprenticeship at 15 under Daniel Doucet, then honed his craft alongside Pierre Orsi, Paul Bocuse, and other greats. By 23 he opened his first restaurant, earning a Michelin star within three years.

The Historic Moulin de Martorey

In 2010, Burtin moved his restaurant into the Moulin de Martorey, a 19th‑century mill on the Orbize river and one of the last preserved mills of its kind. The setting is both contemporary and warm: two dining rooms, one with the original mill machinery still visible, the other a light‑filled veranda overlooking the water. Wood and stone give the space a soulful, welcoming atmosphere.

A Cuisine of Essence and Emotion

Burtin’s Modern Cuisine bridges the raw flavours of his homeland with a refined, contemporary sensibility. He works closely with local producers and maintains a kitchen garden tended by a full‑time gardener. Charolais beef, Bresse poultry, local fish, and seasonal vegetables anchor his menus. Each dish aims for balance and surprise—sauces are silky, textures precise, and the overall effect is one of quiet intensity. His approach earned a second Michelin star in 2023, a recognition of his relentless pursuit of excellence.

An Accomplished Team

Matthieu Martinache, head sommelier, has been with Burtin for over a decade, curating a wine list that draws more than 90% from Burgundy crus. In the kitchen, Mael Baudouin and Quentin Werbregue work alongside the chef to bring savoury and sweet courses to life. The front‑of‑house team delivers service that is both elegant and genuinely warm, making every guest feel at home in this singular Burgundian house.