{"id":9227,"date":"2023-10-11T14:56:36","date_gmt":"2023-10-11T06:56:36","guid":{"rendered":"https:\/\/terroirsense.com\/?p=9227"},"modified":"2023-10-11T14:56:36","modified_gmt":"2023-10-11T06:56:36","slug":"restaurant-wine-review-le-millesime-in-chambolle-musigny","status":"publish","type":"post","link":"https:\/\/terroirsense.com\/en\/p\/9227.html","title":{"rendered":"Restaurant & Wine Review: Le Mill\u00e9sime in Chambolle-Musigny"},"content":{"rendered":"

Le Mill\u00e9sime<\/strong><\/p>\n

1 Rue Traversi\u00e8re<\/p>\n

21220 Chambolle-Musigny<\/p>\n

France<\/p>\n

Tel. +33 3 80 62 80 37<\/p>\n

\"\"<\/p>\n

The dishes<\/em><\/strong><\/p>\n

Our style Meurette eggs (Oeufs en meurette a notre fa\u00e7on<\/em>)<\/p>\n

Fowl liver cake, with curry-accented crustacean juices and (G\u00e2teau de foie blond de volaille, jus au crustac\u00e9s et curry, couteaux)<\/em><\/p>\n

(Plaeron de veau et petits legumes d\u2019\u00e9t\u00e9<\/em><\/p>\n

(Souffl\u00e9 de grenouiilles et bouillon de poule<\/em><\/p>\n

(Chariot de fromages affin\u00e9s par la fromagerie Porcheret (Dijon)<\/em><\/p>\n

(Sabl\u00e9 amande, cremeux betterave framboise, gel fraise, glace a l\u2019huile d\u2019olive<\/em><\/p>\n

The wines<\/em><\/strong><\/p>\n

Jacques-Fr\u00e9deric 2019 Chambolle-Musigny\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 92<\/strong><\/p>\n

\"\"<\/strong><\/p>\n

Le Mill\u00e9sime is a highly-thought of restaurant located in Chambolle-Musigny, that many in the know consider the town\u2019s best restaurant: what\u2019s more, ask any local to name you their favourite dining places they swear by in the C\u00f4te de Nuits and more often than not, you\u2019ll find Le Mill\u00e9sime is in the mix. For sure, it\u2019s a convenient location, nearby the ch\u00e2teau de Chambolle and only about twenty kilometers from Beaune and smack-dab in the middle of Burgundy\u2019s greatest vineyards and wineries: Gevrey-Chambertin, Morey-Saint-Denis and all the others are just a stone\u2019s throw away.<\/p>\n

Traditional on the outside, fairly modernist on the inside is one way you could sum up the experience at the restaurant. Le Mill\u00e9sime is housed in an old stone house that blends in perfectly with all the other similar-looking ones in the village; but inside, you\u2019d think you were in downtown London or NYC. It\u2019s certainly bright and very spacious, with an impressive, rather amazing-looking glassed cellar with gorgeous and prestigious bottles lying on their side staring right back at you during your whole meal. The ground floor features clean lines and nicely distanced tables, and there is also an upstairs private dining area for groups. The service is friendly, if sometimes harried especially when the place is busy (which it usually is) and the wine list noteworthy, with over 500 references to choose from. Prices run from the gentle to the pain-inducing, but such is the cost of fine Burgundy nowadays. By contrast, food prices are exceptionally fair and welcoming: perhaps even more so, given the quality delivered. At 40 Euros for three courses plus dessert at lunch (44 Euros if you also want a cheese plate) it\u2019s really hard not to call the prices fair and give everyone in the place a pat on the back.<\/p>\n

\"\"<\/p>\n

The menu continues the \u201cinside-modernist\u201d aspect of the restaurant: while there are classics like escargot<\/em>, oeufs meurette<\/em> and frog\u2019s legs (when in season) to be had, the preparations are often tweaked so as to present an innovative side to them. And some dishes and ingredients reflect the current darlings of restaurant-life everywhere such as pluma<\/em> of black pig and tuna. Of note, Chef Mathieu Mazoyer has a deft touch so that his dishes expound a certain lightness of being and while clearly imbued with a modernist flair, the ingredient combinations and the overall food creations never fall over into the realm of the absurd or exaggerated. My day there I had the Meurette eggs dish revisited by the chef whose provided a traditional Burgundian dish heavy on flavour but on calories too [it really couldn\u2019t be otherwise given the meurette\u2019s<\/em> sauce (the same used to make Boeuf Bourguignon<\/em>, but differently from the latter in the meurette<\/em> there\u2019s no braised meat) wealth of cooked lardons, onions, shallots, mushrooms, flour and red wine] with a welcome light touch. Similarly light on the palate and the stomach was the fowl liver pat\u00e9 cake with curry-accented crustacean juices and razor clams followed by the veal paleron<\/em> (usually translated in English to chuck steak, a paleron <\/em>is a French cut from the center of a shoulder of beef or veal and occasionally pork, most often used in Provencal daubs and other preparations) and seasonal vegetables and finished with a cheese selection from the well-stocked trolley featuring the cheeses from Porcheret, a guarantee in the cheese provisions business here in France.<\/p>\n

Given we were on a tight schedule of winery visits and had a full slate of many dozens of wines from cask and bottles still awaiting that afternoon, we opted for drink one wine only. Even with our accommodating designated driver for the day, there just wasn\u2019t enough time at lunch to do too large a number of luncheon wines justice. No matter, our Jacques-Fr\u00e9deric 2019 Chambolle-Musigny <\/strong>proved sublime. Bright deep red, full of charm and grace with a medium-bodied texture and very pure and sensual aromas and flavours of red cherries, plums, soy sauce, orange peel and spices. The finish lasts and lasts and the wine really did pair well with our chosen dishes. It\u2019s fair to say this is one Villages<\/em> wine that really ounches above its weight class.<\/p>\n

\"\"<\/strong><\/p>\n

Overall, we had a wonderful lunch at Le Millesime, and I can understand why it\u2019s very popular. Ingredients are obviously fresh and well-sourced, the cooking very precise, and prices welcoming. Unfortunately, there can be glitches: on my most recent day there, a never fully explained problem with the kitchen or the staff that required all the patrons to choose the prix fixe<\/em> menu of the day, a pity given the many more interesting choices available on the menu. But friends who live in the C\u00f4te d\u2019Or have told me for the most part such unfortunate events are rare; and so no biggee, we all have our rough days. For in ultimate analysis, Le Mill\u00e9sime is one place that\u2019s good enough for you to accept putting up with the odd bad hair day when and if it were to present itself.<\/p>\n

\"\"<\/p>","protected":false},"excerpt":{"rendered":"

by Ian D\u2019Agata<\/p>\n","protected":false},"author":7,"featured_media":9238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"pmpro_default_level":"","footnotes":"","_wp_rev_ctl_limit":""},"categories":[122],"tags":[],"class_list":["post-9227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-and-wine","pmpro-has-access"],"acf":[],"_links":{"self":[{"href":"https:\/\/terroirsense.com\/en\/wp-json\/wp\/v2\/posts\/9227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/terroirsense.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/terroirsense.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/terroirsense.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/terroirsense.com\/en\/wp-json\/wp\/v2\/comments?post=9227"}],"version-history":[{"count":4,"href":"https:\/\/terroirsense.com\/en\/wp-json\/wp\/v2\/posts\/9227\/revisions"}],"predecessor-version":[{"id":9237,"href":"https:\/\/terroirsense.com\/en\/wp-json\/wp\/v2\/posts\/9227\/revisions\/9237"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/terroirsense.com\/en\/wp-json\/wp\/v2\/media\/9238"}],"wp:attachment":[{"href":"https:\/\/terroirsense.com\/en\/wp-json\/wp\/v2\/media?parent=9227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/terroirsense.com\/en\/wp-json\/wp\/v2\/categories?post=9227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/terroirsense.com\/en\/wp-json\/wp\/v2\/tags?post=9227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}