A chef whose career commands respect
Trained by iconic figures of French gastronomy, Frédéric Ménager worked in three-star restaurants such as Pierre Gagnaire’s (3 stars, eponymous restaurant in Paris), and alongside Alain Chapel, also a three-star chef (3 stars since 1973). These experiences, marked by standards of creativity, rigor, and quality, have deeply informed his own approach. Today, many of these great names speak of La Ferme de la Ruchotte with admiration and recommend its restaurants.
Starred cuisine, without a star
Despite his talent recognized by his peers, the chef deliberately chose not to apply for a Michelin star, refusing to allow the shadow of a star to overshadow his creative freedom and the convivial spirit of his farmhouse inn. Its cuisine, intrinsically linked to the farm’s cycle, is expressed through organic, locally grown products: poultry, vegetables, and eggs, all sourced from the surrounding land and raised using sustainable methods. Each dish presented at this farm in the heart of the Burgundy countryside reflects a commitment to excellence, comparable to that of Michelin-starred establishments, but transposed into a resolutely family-style approach, devoid of pretension.
An alternative to Beaune, at Michelin-starred level
Whether it’s a reinterpreted vol-au-vent, meticulously selected vegetables, or poultry raised on site, the experience offered at La Ruchotte rises to the level of a Michelin-starred restaurant in terms of design, rigor, and pleasure. The organic roots, the exceptional quality of the products, and the precision of the cooking leave a lasting impression, often hailed as more sincere and enriching than a luxury alternative.
Why visit La Ferme de la Ruchotte?
- Uncompromising cuisine: inherited from fine dining, yet rooted in the land.
- An authentic setting: renovated farmhouse, warm atmosphere, and local spirit.
- Quality equivalent to that of a three-star restaurant, without the constraints of a ranking.
- A sustainable commitment: ethical, organic, local—all with simplicity.
- Peer recognition: great Michelin-starred chefs (Gagnaire, Chapel, etc.) consider Frédéric Ménager one of their own.
