Le Musigny

COVID INFO: As part of the current situation related to COVID-19, Le Musigny has implemented health measures to ensure the safety of its customers and staff: hydro-alcoholic gel, social distancing, cleaning and disinfection of places , specific equipment for staff. Reduced accommodation capacity. Le Musigny offers a take-out menu for Mother's Day (Sunday, June 7). To discover attached in image and on their facebook page. Order on 03 27 41 49 30 or by email: lemusigny@orange.fr The cuisine of Musigny is like the wine it is named after. Rare, both delicate and deep; the intensity and the finesse are fully expressed ... It is an inventive cuisine and above all accessible! Once I have left Emmanuel Hernandez's gastronomic table, I leave with certainty, keeping my feet on the ground, we can touch the stars… Rubbing shoulders with the stars, this is what Emmanuel has been doing since he started to put behind the stoves. His curriculum vitae also looks like a real constellation. Be aware, a pupil of Paul Bocuse in Lyon, a young intern at Lassausaie then at the Côte Saint Jacques where he was hired. He went on to Guy Savoy at Taillevent… only collectors of stars from the famous red guide! Not surprisingly, in 2012, less than 4 years after the opening of his restaurant in Valenciennes, in his region of origin, he was awarded a first star in turn. To the question who are you? Emmanuel simply replies I am me ... His secret for keeping this star? … Stay yourself, continue to cook what he likes, continue to please people who come to eat at his table. No dish bears his name on the menu, yet all tell of his inspirations, his personal touch, reveal what makes him unique. This card is both a travel diary between the North and the South and a diary ... Special mention for the declination of Lucullus, the veal stew with truffle of an astonishing lightness, and the declination of very refreshing citrus. “The desire to cook goes back to my childhood, my grandmothers cooked a lot. One was from the North, the other from the South so I was used to different flavors, which is why today I combine these two cuisines in my restaurant. From the tastes of his childhood, he keeps the memory of dishes prepared with love; Waterzoï, Paëlla, Riboche… Hence his conviction today that cooking is above all a matter of feelings… Emmanuel Hernandez is part of this generation of young chefs who have managed to impose inventive cuisine, who have not forgotten the know-how of their elders, their roots and their openness to the world. By consulting the menu, if you are not sure, opt for the tasting menu which is produced according to the chef's inspiration (the menu changes 3 times a year). Me, the dish that dazzled me with stars and which I share in photos with you, is Foie gras cooked with Guérande salt and red fruits ... Other menus are available at very affordable prices , like the business menu at 35 euros! (served only for lunch, weekdays). Yes it is a certainty, by keeping your feet on the ground, you can touch the stars… David Boukla Closed Christmas week and 4 weeks in summer