Prélude

The story

Prélude – Modern Cuisine in Saint-Vit, France | Michelin Recommended

A family affair born from a contest

Prélude began with a dream. In autumn 2018, the town of Saint-Vit organised a cooking competition modelled on Top Chef, supervised by Michelin-starred MOF chef Romuald Fassenet. Elodie Ouchelli and Thibault Etienne, a couple with more than a decade of experience in renowned kitchens, won the contest – and the right to open their own restaurant. Since February 2019, their Prélude has welcomed guests into a cosy, elegant dining room of about thirty covers, with a view of the open kitchen where the cooking unfolds.

A kitchen anchored in the Franche-Comté

Thibault Etienne’s cooking is a refined, seasonal Modern Cuisine that gives centre stage to local producers. He works with MOF affineur Marc Janin for cheeses, roaster Vincent Ballot for coffee, and vegetable grower Mickael Merone. He also cultivates his own kitchen garden, harvesting herbs and vegetables to compose his dishes. The result is a menu that changes with the market: a weekday lunch “retour du marché” at €32, a full menu at €59 (entrée, plat, dessert), and a longer discovery menu that lets the chef’s inspiration run free.

Cheese, wine and the art of the accord

Cheese lovers will find a weekly-changing slate of Franche-Comté classics and surprises: Comté aged 41 months, Morbier, goat’s tomme, smoked tomme, tomme rubbed with vin jaune, and the inevitable coulant cancoillotte. The wine list, with over 130 references, leans heavily on Jura estates such as Rolet and Les Bottes Rouge, and the team is happy to guide you toward the perfect match.

Michelin has recognised Prélude as a Recommended restaurant, a fitting nod to the precision, warmth and sense of place that Elodie and Thibault bring to every service. Whether you come for a weekday lunch or an evening tasting, this is Modern Cuisine that feels both personal and deeply connected to its Franche-Comté roots.