In a gem of flavors, Besançon emerges as a gastronomic treasure, home to visionary chefs who transform cuisine. Celebrating the richness of the local area becomes a quest for these kitchen artists, uniting tradition and innovation. *Elevating each dish to the status of a work of art is their motto*, thus offering a unique culinary experience.
*The bold young chefs* carry the gastronomic heritage of Franche-Comté with delightful daring, blending local impact and international influences. Delighting in the atypical creations of these maestros will undoubtedly awaken your senses. Allow yourself to be seduced by this cuisine imbued with authenticity, a true reflection of the passion that drives these culinary artists in Besançon.
Key Point
Hugo Mathieu – Chef at the restaurant Le Sauvage, he reinterprets traditional dishes with local ingredients.
Blanche Loiseau – Daughter of Bernard Loiseau, she offers dishes inspired by the region and seasonal products at the restaurant Loiseau du Temps.
Robin Vuillemenot – Chef at La Boucle, he fuses Asian cuisine and local products with a creative approach.
Johnny Beudaert – With a mixed cuisine at the restaurant L’Alchimie, he adds a colorful and innovative touch to classic dishes from Franche-Comté.
Bastian and Camille Loridat – Chefs at Épicéa, they offer a culinary experience with simple ingredients and wild plants.
Blanche Loiseau: the heiress #
At just 27 years old, Blanche Loiseau embodies the new wave of gastronomy in Besançon. The youngest daughter of Bernard Loiseau, she has been immersed in this passion since childhood, to the point that she never imagined doing anything else. After experiences at starred restaurants in Spain, England, and Japan, she opens her own establishment, Loiseau du Temps, in the 2023 season.
Blanche’s gastronomic approach is firmly respectful of local products and seasonality. Under the ancient vaults of her restaurant, which she chose to set up in an old wheat granary, she offers a culinary repertoire inspired by the treasures of Franche-Comté. For example, there is a brioche Morteau sausage, accompanied by a port and fresh cherry sauce, to be savored without moderation.
À lire the reasons why puerto rico is an ideal destination for women traveling alone
Robin Vuillemenot: the wandering spirit #
Chef at restaurant La Boucle, Robin Vuillemenot stands out for his atypical journey. Attached to a training in socio-anthropology, he has explored the world while nurturing a passion for cooking from a young age. At 34, he opens his establishment, where he combines the flavors of Asian cuisine with spices from around the world.
Robin embodies a true locavore spirit, valuing local resources through his partnership with Bertrand Chalmin. Their joint venture highlights bold fusion cuisine, appealing to the palates of international cuisine lovers. The lunch menu attracts a varied clientele, from employees to young gourmets.
Johnny Beudaert: vibrant and colorful #
The multifaceted chef Johnny Beudaert, aged 40, heads the restaurant L’Alchimie. With his colorful bandana and sparkling eyes, he showcases a mixed cuisine that breathes creativity. Through his dishes, he invites re-enchantment in cooking, creating bold combinations.
His cuisine merges traditions and innovations, featuring Comtois products while daring to create original pairings. From Morteau sausage to scallops, each dish becomes a work of art, revealing unexpected flavors, with some touches of ginger and curry adding that note of exoticism so appreciated by his clientele.
À lire Beauty tips for taking care of your skin while flying
Hugo Mathieu: pious cuisine #
In the heart of the former convent of the Clarisses, Hugo Mathieu presents himself as a fervent defender of regional products within his restaurant, like a goldsmith of gastronomy. This young chef, trained internationally, places season and local terroir at the center of his culinary philosophy.
His offerings include ingredients from his own vegetable garden and collaborations with local producers, particularly cheese maker Pascal Colas. Hugo’s dishes revolve around emulsions made from Comtois cheese specialties, reinterpreting regional classics innovatively. A real delight for lovers of good dining.
Bastian and Camille Loridat: the forager chefs #
This couple of young chefs, Bastian and Camille Loridat, launched their project Épicéa in 2023, near the Battant bridge. Trained at the hotel school in Poligny, their experience has led them on a constant quest for creativity and authenticity. In their kitchen, they advocate a return to basics, using simple products with an innovative approach.
Passionate about botany, they gather up to 150 wild plants to enrich their menu, adding unexpected touches to their dishes. Each creation is an invitation to gustatory discovery, ranging from raw zucchini tagliatelle to mascarpone infused with marjoram. A culinary experience that reinvents itself with each season.
À lire Understanding how the State Department’s travel advisory system works
