Cédric Burtin

Chef Cédric Burtin's culinary philosophy is deeply rooted in his Burgundian heritage and an unwavering pursuit of freedom and authenticity. Born into an agricultural family, with a father who raised Charolais cattle, Burtin's initial foray into the culinary world in 2005 was driven by a clear desire "to be at home and to have a certain freedom!" This foundational ethos blossomed into a delicate, creative cuisine that reverently echoes his origins through the careful selection and masterful application of raw, local produce. Following a period of profound introspection during the pandemic, Chef Burtin consciously steered his cuisine towards a new identity: one of "less of the frills, more of the essence. Less effect, more substance." He embraced a more essential, free, and audacious culinary voice, aiming for a style that is impactful yet legible, gourmet without heaviness, and refined without pretension. His ultimate ambition is to "leave a mark on people with memories they haven't seen elsewhere," crafting dishes that evoke profound emotions and lead guests to discover new universes, a testament to his belief that cuisine should be a journey of discovery and feeling. Central to his evolving consciousness is an profound commitment to sustainability and a direct connection to the land. Burtin cultivates an on-site permaculture garden, spanning a hectare, which supplies his kitchen with a diverse array of vegetables, herbs, edible flowers, and seasonal fruits. This dedication extends to composting, maintaining beehives for his own honey (used in pastries and a signature hydromel), and collaborating closely with local producers, including his retired father for exceptional meats. This "gastronomie ancrée dans la terre" (gastronomy anchored in the earth) is not just about sourcing; it's about a deep understanding of products and seasons, a "conscious cuisine, in direct connection with its environment, from sourcing to tasting." He systematically integrates a 100% vegan dish, showcasing his forward-thinking approach to creating lightness with maximum flavor. Chef Cédric Burtin's technical mastery has evolved from a precise and sometimes demonstrative style to one that is now more direct, impactful, and "readable." He champions a cuisine that is gourmet yet light, sophisticated without artifice, and provocatively challenges traditional culinary conventions, particularly the notion of limiting flavors in an individual dish. His kitchen, therefore, is a canvas for audacious combinations and a generous, unconstrained application of jus, which he considers his "guarded domain." Acidity stands as a veritable "common thread" in Burtin's culinary tapestry. Employed through a careful symphony of citruses, vinegars (including his own proprietary, secretly guarded blend), and fermentations, it serves to punctuate, revive, and imbue his dishes with a vibrant pep and a distinctive identity. Complementing this, subtle smoked elements, often derived from local hay from his family farm or through barbecue techniques, weave warmth and evocative memories into the fabric of his creations. His overarching goal is to "associate the dish with its environment," creating a profound coherence between the plate and its origins. His repertoire features dishes that are both deeply personal and globally recognized. Signature creations include his pan-fried foie gras, elegantly balanced by an emulsion of balsamic vinegar and raspberry vinegar pickles – a constant, beloved staple on his menu. Other emblematic dishes highlight his inventive pairings, such as beetroot, smoked eel, and beef, or springtime asparagus, simply braised and barbecue-smoked, adorned with wild garlic, Chartreuse liqueur, marigold, and freshly grated confit egg yolk. Burtin's menus are also punctuated with "malicious touches" and "playful surprises" like arctic char marshmallows and a black pudding cake, demonstrating his artistry in orchestrating rhythm and narrative throughout the dining experience. Furthermore, his recipe for "Omble des fontaines et glaçages aux herbes" (Arctic char with ultra-fresh herb glaze) is a testament to his refined approach to freshwater fish.

Career

• Apprentice at Daniel Doucet's restaurant, Unknown
• Chef at Pierre Orsi, Lyon
• Chef at Paul Bocuse, Collonges-au-Mont-d'Or
• Chef at La Pyramide, Vienne
• Chef at Guy Lassausaie, Chasselay
• Chef at La Rotonde, Charbonnières-les-Bains
• Chef-Owner at L'Amaryllis, Sennecey-le-Grand
• Chef-Owner at Cédric Burtin, Saint-Rémy

Mentored by Daniel Doucet, Pierre Orsi, Patrick Henriroux, Philippe Gauvreau, Paul Bocuse, Guy Lassausaie.