Preface of REGIS BOLATRE's book "Cuisine
du Terroir en Côte d' Or"
Régis Bolâtre is, arguably, one of the best young chefs in
Burgundy and his style of cooking has confirmed that his restaurant one
of the essential stops when in Burgundy. Situated in the heart of the
Auxois and the Vercingetorix countryside, Chef has finally arrived after
a journey that has taken him to some of the most prestigious kitchens
in France. Drawn back to his roots, it was his desire to return to the
stoves of the Cheval Blanc in Alise Sainte Reine where his parents had
established the establishment. He brought with him not only his youth
but also the best of his culinary experience.
The 50 recipes in this book are a reflection of this land of St. Bernard,
Buffon and Bussy-Rabutin, a land steeped in both history and tradition.
Régis has made it his personal mission to preserve these authentic
recipes encompassing, amongst many - poached eggs in red wine; Burgundian
snails (praised by Pope Henri Vincenot); tasty Charolais beef; cheese
from Epoisses; and not forgetting the superb wines from the Burgundy region.
All in all, a true taste of the terroir!
Régis knows as well as anyone that there is no good food without
a subtle marriage between passion and quality. The art of the chef lies
in allowing the products to speak for themselves and yet somehow managing
to enhance their quintessential flavours.
You will discover in these pages, the recipes that make Burgundy what
it is. Yes, Régis Bolâtre is a true chef who is content to
let his expertise be subsumed by the dishes themselves. He is certain
that, with care and patience, you too can master these recipes and craft
dishes to the same high level as that exemplified by Régis and
his young apprentice.
the Cheval Blanc and let us seduce you with our culinary magic.
Published by Pavic Tharot Bellevue 89200
of Chefs in the Cote d’Or in 53 steps
Perhaps Vercingetorix too rode a white horse
at the battle of Alesia?
If you cast your eye out of the window, you will discover below
the valley which hosted the titanic struggle between the Roman legions
and the hero of Gaul.
times are more settled! After his apprenticeship at the hotel
college in Bellegarde, Regis Bolâtre had the good luck to
meet the famous chef Alain Chapel. For three years, he toiled
in the kitchens of the ‘Mionnay’ (today ‘Restaurant
Alain Chapel’) learning from the ‘Master’. Afterwards,
he was lucky enough to work at ‘Lameloise’ in Chagny
(Pierre and now Jean Lameloise), Le Beau Rivage (now Dominique
Gauthier) in Geneva, Le Manoir aux Quats Saisons (Raymond Blanc)
and finally The Hotel Rose- Alpes in Verbier.
1998, Régis felt ready to succeed his father. Now in his
thirties, Régis proudly boasts that everything at the Cheval
Blanc is homemade – except the bread! Régis is particularly
proud of his autumn menu with fowl from the Ain region, Charolais
beef from the local slaughter house, fresh vegetables and herbs
together with game and not forgetting seasonal mushrooms. Just
the time for a good stew – one of the favourites of Régis!
personality and knowledge of this chef make him a true seducer
of the unsuspecting diner.
Côte d'Or Tourisme
Reproduction même partielle interdite sans autorisation
de Régis Bolatre
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