The story
Christian Gaulin and his wife Isabelle took over Restaurant Pierre in 1991, just steps from the Saône river and the Lamartine esplanade. Gaulin trained alongside masters such as Paul Blanc at Thoissey and Jean Ducloux of the celebrated Restaurant Greuze in Tournus. In 1997, his work earned a Michelin star – a distinction that has remained ever since. On the restaurant's own site, Gaulin is described as a chef who "does not compromise on taste and respect for the product," placing a point of honour on showcasing local ingredients.
The kitchen offers a classic cuisine that skilfully marries tradition and modernity. Menus change with the seasons and draw from the finest of Bresse and Burgundy: foie gras from the Southwest, wild turbot, blue lobster, Bresse poultry from Maison Mieral, Charollais tournedos, green asparagus from Roques Hautes, goat cheeses from the Mâconnais, and Valrhona grand cru chocolates. Guests can choose from a Market Menu, Terroir Menu, Gastronomic Menu, Discovery Menu, Vegetarian Menu, and a Young Gourmet Menu. The restaurant’s own words promise "healthy, inventive and authentic" cooking that "sparkles with emotion."
Isabelle Gaulin oversees the dining room with attentive, relaxed service. She also guides guests through the wine list, which draws on Mâconnais vineyards and other French regions. The restaurant’s cellar is described as a "true wine library," holding millésime treasures and carefully selected œnological gems to match the chef’s dishes. The result is a dining experience where receiving and pleasing go hand in hand.
Recognition
Ambience
Details
Location
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