schiller-wine: An Institution: Lunch at Restaurant Chez Guy in Gevrey-Chambertin - Bourgogne (and Champagne) Tour 2016 by ombiasy WineTours

Picture: Christian Schiller with Guy Rebsamen of Chez Guy

Following the cellar tour and tasting at Domaine Guillon & Fils in Gevrey-Chambertin, Côte de Nuits ...

Pictures: Cellar Tour and Tasting at Domaine Guillon & Fils in Gevrey-Chambertin, Côte de Nuits, with Jean-Michel Guillon - Bourgogne (and Champagne) Tour 2016 by ombiasy WineTours

...and before the cellar tour and tasting at Domaine Armelle et Bernhard Rion in VosneRomanée, Côte de Nuits...

Pictures: Cellar Tour and Tasting at Domaine Armelle et Bernhard Rion in Vosne-Romanée, Côte de Nuits, with Alice Rion

... we had lunch at restaurant Chez Guy in Gevrey-Chambertin.

‘Chez Guy’ is an institution in the area. This restaurant is a gathering spot for winemakers and wine merchants in the region. Sandrine Rebsamen ably directed the service. Chef Yves Rebsamen, who learned his trade under Michelin star chefs Ledoyen and Bernard Loiseau greeted us as did senior Guy Rebsamen.

Chez Guy

Picture: Chez Guy in Gevrey-Chambertin

Chez Guy website: Imagine a lovely Burgundian residence with its traditional varnished-tile roof, niched among the narrow streets of the well-known winemaker’s village of Gevrey-Chambertin. The imposing fireplace and welcoming terrace signal the hospitality of two generations of chefs whose approach to the art of cooking bares their image: generous, savory, contemporary, concocted with in-season produce of farmers’ markets…

Evelyne and Guy Rebsamen, the founders of this establishment, have always enjoyed finding inspiration for their dishes at Dijon’s farmers market, as does Yves Rebsamen, the man now in charge of the kitchen, who goes there several times a week. Their objective is to excite the taste buds with fresh produce: Bresse chicken, tender asparagus, ripe red berries of the Hautes Côtes, Epoisses cheese from Gaugry produced just down the road in Brochon, grass-fed Charolais beef from Charolles… Burgundy has the best of everything ! Respectful of organic ideals « Chez Guy » gives top priority to local or French products. The family has in fact seriously reflected on ways to diminish its carbon footprint. Privileging seasonal produce from nearby growers is one way.

Pictures: With Sandrine, Yves Rebsamen and Guy Rebsamen

Talented 32 year-old chef Yves Rebsamen has been orchestrating the kitchen already for some years. Trained under Ledoyen and Bernard Loiseau, today he is assisted by his sister Sandrine and life partner Nadine. Loyal to his region, yet sensitive to innovative culinary combinations, Yves turns market goods into gastronomic delicacies: parsleyed ham of the house, beef cheeks in red wine, perfectly poached eggs à la meurette, Charlotte potato purée with Echiré butter, pan-cooked veal liver with Sherry vinegar…

As for the wine list: for years it has been remarked by the several distinguished restaurant guides for offering a high ratio of quality versus price. Every week it is endowed with excellent choices by Natacha (the sister of Yves) who inherited her father’s passion for discovering hidden treasures along the « Route des Grands Crus ». Among the most renowned wineries whose prized labels are still reasonably priced, they can brag : la Romanée-Conti, Coche-Dury, Lafon, Denis Mortet, Armand Rousseau, Geantet-Pansiot, Charlopin, Humbert Frères, Alain Burguet, not to mention Gangloff, Cuilleron, Jean-Louis Chave… Connaisseurs will think they’ve gone to Heaven.

Lunch

The lunch at Chez Guy was wonderful.

Pictures: Lunch at Chez Guy

Lunch Menu

Guide Michelin: Very tasty regional dishes at a reasonable price, a remarkable wine list with Burgundy to the fore and a fresh, modern setting... Guy certainly knows a thing or two about welcoming guests!

Mises en bouche