BUYING GUIDES
GASTRONOMY
In the kitchen with Stéphane Derbord
BONNES ADRESSES
Pierre Renauld - Jérôme Fanouillere
Volnay villages and premier crus
Mason
Jérôme Galeyrand
Transmission
The Quay (Tournus – 71)
Le Cerisier (Tournon – 07)
L'Écume Gourmande in Cercié
GOOD AND GOOD FOR YOUR HEALTH
BUYING GUIDE
CASE
GASTRONOMY
Rémi Genot - By the Bell Tower
Bourgogne Aujourd'hui
The first part of your career was spent at LVMH. What motivated your shift to family businesses? The 2008 crisis acted as a trigger. In large, publicly traded companies, even when the business is very successful, you inevitably work to maintain the share price. I aspired to join environments […]
Bourgogne Aujourd'hui
In an agricultural world historically dominated by men, the vine is no exception. "When my sister and I joined the domaine "In 1988, there were still cellars where women were not allowed!" testifies Marie-Andrée Mugneret, from Domaine Mugneret-Gibourg. It's paradoxical, considering that women have always been indispensable […]
Tastings
Crémants du Jura THE crémant of jura represents approximately 20% of the production from the fifty hectares of domaine by Stéphane Tissot. It's no small feat, and he therefore offers several very different cuvées in terms of their production and grape varieties. "I reserve the higher-altitude plots, those with less favorable exposure, for the production of Crémant. [...]
Estates and Houses
" Of crémant At Macvin, we try all kinds of wines and have a great time here! » Several times during our tasting at domaine Stéphane Tissot uttered these few words as if to say: we are serious, we strive to express our terroirs through healthy agriculture, controlled yields, meticulous winemaking, ambitious aging, and wines with character and flavor, but while having fun. If Stéphane Tissot has a secret, it might ultimately be this, and tasting his wines, we experienced immense pleasure, learned a great deal, and were truly blown away.
Tastings
If the red wines of Jura While these things might have been amusing fifteen years ago, they are quite different today. Wines have changed considerably due to global warming coupled with a real awakening of awareness among winemakers, and the trousseau deserves to be seen now as a great grape variety rouge .
Wine Tourism Rendezvous
With less than a year to go before the event (January 30 and 31, 2027), the Saint-Vincent rotating wine festival Volnay continues its rise to power. The organizing committee has indeed officially opened its online store.
Tastings
Behind the slightly provocative name of this cuvée produced by Domaine Chasselay, an objective analysis of the situation even allows one to think that the Beaujolais is far from being six feet under and even has many tricks up its sleeve to come out on top in the current wine crisis.
Gastronomy
Between Chassagne and Puligny, Meursault And Saint-Aubin , the Coast of Beaune It's brimming with places to discover. Bistros, wine bars, Michelin-starred restaurants, or even wine cellars. Bourgogne Aujourd'hui We've selected a dozen places to stop for good food and drink! With the return of warmer weather, it's the perfect time to (re)discover these restaurants and enjoy their terraces.
Tastings
It's hard to imagine vintages more dissimilar than 2023 and 2024. But in the world-renowned Côte des Blancs, these two years, with their contrasting profiles, are generally of a good standard. Follow the guide.
Gastronomy
2026 will be a landmark year for fine dining in Burgundy-Franche-Comté. The region now boasts 34 Michelin-starred restaurants, including one new two-star establishment, and four restaurants earning their first star in the Michelin Guide. In Charolles (71), Frédéric Doucet has been awarded a second star, recognizing his creative cuisine rooted in the Charolais terroir. […]
Wine Tourism Rendezvous
This Thursday, February 26th at the Bastion of the Hospices of Beaune The countdown has officially begun for the Saint-Vincent Tournante 2027. Eleven months before the event, Volnay has unveiled the first stones of its edifice: the official poster, the tasting glass, the spirit of the program…
Gastronomy
At a time when many chefs are abandoning haute cuisine and turning their backs on Michelin stars, preferring bistronomy or brasserie cuisine, which are less risky and more profitable, Rémi Genot stands by his choices and pursues his dream. Having been immersed in haute cuisine since his apprenticeship in 2014 with Éric Pras ( Maison Lameloise at […]
Bourgogne Aujourd'hui
They're called "Ex Nihilo," "La Pierre Ronde," "Glandien," "Petit Roy," "Clair Obscur," "Laisse Tomber," "Le Grappin," or even "Les Horées"... You may not know them, and yet: these houses with poetic names are thriving in Burgundy. Their common traits: very small productions, limited resources, no employees, and a freedom from conventional practices.
Bourgogne Aujourd'hui
L' aligoté has long suffered from its image. Considered a "low-end" wine, it has been relegated to the background behind the chardonnay , often being planted massively on flat, fertile land to produce large volumes at the expense of its expression. The result: diluted wines, marked by acidity and ripeness […]
