Christian Gaulin has been producing superb meals for nearly 25 years now. Having learned his craft from the "masters" at legendary stops on the gastronomic map including Thoissey, Paris and Tournus, he now stands among France's elite group of talented chefs. His style of cuisine can best be summed up by the association of "Tradition" with "Creation".

     Come discover this pleasant dining spot set against a backdrop of tasteful and elegant decor, and let your hostess Isabelle Gaulin graciously lead the way to your table in one of the restaurant's rooms: near the handsome old stone fireplace, or in the Renoir Room before a magnificent fresco of the artist's famous "Déjeuner des Canotiers" painting, or why not in the patio with its superb trompe l'oeil mural of the nearby Saint-Laurent Bridge (this room's seating capacity is limited to 20 and can accommodate large family get-togethers or business gatherings).

Enlarged view of the dining room

   Regardless of the season, Christian Gaulin excels when it comes to showcasing local specialties: Bresse poultry, Charolais beef, crayfish caught locally, Saône River fish, to name but a few. He ensures use of only the finest ingredients coupled with precision cooking conditions and has a penchant for lighter sauces, carefully crafted for each dish. He is also a master at enhancing the gustative experience through contrasts: a medley of hot-cold, moist-crunchy.

     You wouldn't want to miss out on the assortment of lobster and fresh vegetables served on a bed of salad with truffles, or how about the filet of walleyed pike roasted with potato slivers and accompanied by a tangy almond oil and saffron rice dish, and then there's the classic pan-fried fillet of Charolais beef specially prepared Burgundy style with fresh foie gras, or the memorable puff pastry of black truffles with foie gras and wild mushrooms served in a Périgord sauce: a truly delectable moment...

     This Mâcon chef turns out to be every bit as talented with desserts. Just eye that seasonal parfait served with an apricot meringue. Whether presented as a syrup or a candied paste, a parfait or a sherbet, fruit abounds in a myriad of forms.

     The wine list, proposed by Isabelle, is a celebration of local production yet does contain some real finds from elsewhere in France. Of the 5,000 bottles in the restaurant's cellars (spanning some 200 top wine references), even though the spotlight is placed on the best Mâcon area labels, all French appellations can be found here.