Le Cerisier: Sincerity on the plate, passion in the cellar 1/2

Le Cerisier is first and foremost a story of a couple and a shared passion. Both trained in culinary arts, Lucie and Guillaume Berruet met in Le Bourget-du-Lac, where Lucie was finishing her hospitality studies. Guillaume, for his part, already had a solid background, enriched by several experiences in Savoie, including a stint in a maison starred. Together, they then spent a year in Bora Bora, before moving to Burgundy: Lucie to the Caveau des Arches in Beaune Guillaume at La Maison Lameloise, in Chagny. That's where their project took shape: to take the helm of their own establishment, in a wine-growing region.

This project leads them to Tournon-sur- Rhône Nestled at the foot of the renowned vineyards of the hospice, they discovered a place with obvious potential, boasting a still untapped cellar. Twelve years later, the establishment has found its perfect balance. Lucie now runs the kitchen, while Guillaume manages the dining room and the wine service. A natural division of labor for this duo who built Le Cerisier around two core principles: the integrity of the ingredients and a passion for the wines.

Modernized tradition

At Le Cerisier, the signature is first and foremost evident on the plate. And when asked what constitutes the identity of the restaurant Lucie Berruet responds first with a smile: "We already have!" A simple way of reminding everyone that the maison It was built in their image, around a French cuisine focused on the product and the taste.