Where Northern Europe meets the Mediterranean

At Restaurant Erre, the cuisine is the fruit of a meeting between two worlds : that of Northern Europe, where Chef Clément Vergeat honed his skills and techniques, and that of Southern France, where he grew up and learned the basics of cooking. From his Nordic experiences, the Chef has brought back a strong taste for preserving methods; from the South, he has kept sunny products, starting with fish and other treasures of the sea.

A gastronomic land par excellence, Burgundy is an obvious choice, both in terms of taste and geography, halfway between its Mediterranean roots and the demands of the North. This meeting is expressed through the choice of purely local products that express the character of the region and its unique terroir. 

The desserts, created by pastry chef Marine Mateos, are resolutely gourmet. Each creation is guided by the quest for taste above all else. Here, too, influences cross paths, inviting products that are emblematic of the region, such as blackcurrant or hazelnut ‘cazette’.

The wine list is a natural extension of this approach, featuring both Burgundy and wines from the South of France.