Table of Givry : falling for something !

Their meeting was a stroke of luck. Augustin, a child from the village of Givry in the Côte Chalonnaise (71) and already a passionate cook, met Camille through a mutual friend. It wasn't long before a real bond developed between them. "It was natural," says Augustin. Six months into their relationship, they set themselves a challenge: to open their own restaurant together. Givry was the logical next step for Augustin, while Camille fell in love with both the village and the boy!

Both are professionals, one behind the stove, the other in the dining room. A complementary duo wearing many hats. Before opening La Table de Givry, the couple travelled throughout Burgundy, gaining experience in the finest establishments. Camille cut her teeth at L'Amaryllis in Saint-Rémy, Le Chai in Chalon-sur-Saône, then spent nearly three years at L'Ouillette in Santenay. As for Augustin, he started out at Morey Traiteur in Châtenoy-le-Royal, before moving on to renowned addresses such as Au Montrachet in Puligny and Auprès du Clocher in Pommard. Together, they shared formative adventures at L'Empreinte in Buxy and Le Vendangerot in Rully. "We've always been lucky enough to work for chefs who had a love of the product and the terroir," says Augustin. A philosophy they perpetuate today in Givry.

Transparency as a guiding principle

The Table of Givry offers a short, seasonal menu: three starters, three main courses, and two desserts. The "Seasonal" menu changes every five to seven weeks, and the "Market" menu changes weekly. This rhythm allows them to work with fresh, seasonal produce. There's a real desire to showcase what's happening in Givry , both on the food menu and the wine list.

The products come almost exclusively from local producers: vegetables from Jardins d'AO in Passy and Ferme des Curles in Granges, meats from Lilian Bacherot butcher shop in Mercurey , fish from the Crisenon fish farm… In the cellar, Camille works hand in hand with the winemakers of Givry and the Coast Chalonnaise .

These warm ties are reflected in the restaurant's atmosphere as well as on the plate. "We don't want to fit into a mould or follow specific codes, but just do what we like," explains the chef. The philosophy is clear: to offer a friendly and sincere cuisine that reflects the couple's personality.