Pierre

Pierre is a Michelin-starred restaurant in Mâcon; Christian Gaulin and his wife Isabelle took over in 1991. The kitchen champions terroir-driven French cuisine highlighting Bresse and Burgundy produce: Maison Miéral poultry, Charolais beef, wild turbot, goat cheeses and Valrhona chocolate. Gaulin trained with Paul Blanc and Jean Ducloux and won a Michelin star in 1997, still held. Isabelle Gaulin supervises service and personally advises on wine from an extensive cellar. The house offers multiple set menus — market and terroir, gastronomic tasting and vegetarian options — and a deep wine library with by-the-glass selections. The dining room sits a couple of steps from the Saône and the Esplanade Lamartine, with a refined, welcoming atmosphere. A classic, comfortable setting supports gastronomic focus. Classical French cuisine with a terroir focus: seasonal, refined, product-driven cooking that blends tradition and modern touches. The menu philosophy centers on respect for ingredients and balanced, inventive preparations. Christian Gaulin, chef. Specialties: foie gras de canard (house preparations); Poulette de Bresse Maison Miéral in two preparations; tournedos Charolais with seared foie gras; wild turbot roasted on the bone; blue lobster in risotto; escargots de Bourgogne.