The story
For over three decades, La Madeleine has been a fixture on the Quai Boffrand in Sens. Chef Patrick Gauthier, who describes himself as "a cook above all," starts each morning at the market. The produce he finds there dictates the day's recipes. "A few culinary techniques, a little love, and a lot of passion," he says. This direct, market-driven approach is the foundation of his Modern Cuisine.
The restaurant's Michelin one star, awarded for high-quality cooking, reflects the precision and care that goes into every plate. Gauthier's cooking is rooted in the seasons – the menu changes to highlight what is freshest. The dining room is open for lunch and dinner, Wednesday through Saturday, and the terrace offers a view of the river.
La Madeleine offers several tasting journeys. The Saison menu at 78€ is a seasonal introduction. The Lucullus at 99€ expands the experience, and the Dégustation at 139€ is a deeper exploration. The top-tier Expérience at 177€ is the full expression of the chef's craft. A sommelier’s selection accompanies each menu.
Beyond the kitchen, Gauthier shares his culinary discoveries on the restaurant's website – from Japanese Onsen-style eggs to Wagyu beef and Yuzu. These influences occasionally surface in his cooking, adding subtle layers to his Modern Cuisine.
La Madeleine is a place where the product comes first, and the chef’s respect for ingredients is evident in every dish. It's a calm, confident restaurant that has earned its place among the best in Burgundy.
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