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Nestled in the heart of Chambolle-Musigny, Le Millésime invites gourmets to savor a contemporary menu that celebrates the rich flavors of Burgundy. This restaurant crafts each dish with seasonal ingredients, emphasizing freshness and local heritage in every bite.
Starters to awaken your palate
Begin your culinary journey with exquisite starters that combine delicate textures and bold regional flavors. The crispy fine tart featuring white asparagus from Aquitaine, tender coques, and slices of smoked Morteau sausage offers a harmonious balance of freshness and smokiness. Alternatively, indulge in the crispy sphere of foie gras and pigeon, accompanied by a fragrant juniper berry jus that adds a subtle piney zing to this luxurious dish.
Mains that showcase refined craftsmanship
For the main course, Le Millésime elevates local produce with masterful technique. The roasted turbot segment glazed with goose fat is served alongside a vibrant Maghreb spiced jus and a crispy shrimp garnish, delivering a symphony of textures and exotic aromas. Another standout is the delicately prepared sweetbread pomme paired with an XXL Cancale razor clam, finished with a shellfish jus and fresh young shoots that deliver a burst of garden-fresh brightness.
Desserts to delight every sweet tooth
Conclude your meal with decadent desserts that blend tropical flavors and rich chocolate. The financier cake adorned with coconut flakes, a delicate combava yogurt sphere, and a refreshing exotic sorbet offers a light yet indulgent finale. Chocolate lovers will be enchanted by the crunchy cocoa crumble tube paired with a hazelnut siphon and a luscious 70% Honduras chocolate cream that embodies sophisticated sweetness.
Drinks and specials
Le Millésime boasts an extensive wine list that caters to all budgets, with a special focus on local Burgundian vintages that perfectly complement the gourmet cuisine. Guests can also enjoy expertly crafted cocktails and a curated selection of beers. The restaurant offers a menu du jour featuring seasonal creations, ensuring variety and freshness throughout the year.
Menu highlights include
- Starters - White asparagus tart with coques and Morteau sausage; Crispy foie gras and pigeon sphere with juniper berry jus.
- Mains - Roasted turbot with goose fat and Maghreb spices, crispy shrimp; Veal sweetbread with Cancale razor clam and shellfish jus.
- Desserts - Financier with coconut flakes and combava yogurt sphere, exotic sorbet; Cocoa crumble tube with hazelnut siphon and Honduras chocolate cream.
