Ma Cuisine

Passage Saint-Hélène

21200 Beaune, France

Tel. +33 3 80 22 30 22

&nbsp;Wine:

<a target="_blank" href="http://vinousmedia.com/wines/domaine-cecile-tremblay-2010-vosne-romanee-vieilles-vignes">2010&nbsp;&nbsp;&nbsp; Domaine
Cecile Tremblay Vosne-Romanée Vieilles Vignes</a><a target="_blank"></a>&nbsp;&nbsp; 92

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1374771119745-MaCuisine1.jpg"> Food:

Smoked
salmon platter<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1374771083845-MaCuisine2.jpg"> 

Veal
entrecôte; mushrooms, string beans, roasted potatoes, Madeira jus

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1374771101939-MaCuisine3.jpg"> Peach
tart with crème fraiche<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1374771110353-MaCuisine4.jpg"> 

Don’t
be surprised if you run into someone you haven’t seen in years at Ma Cuisine.
It is that kind of place. A temple to all things Burgundy, Ma Cuisine is always
buzzing with people who love great food and wine. Although a favorite of
tourists, Ma Cuisine also has a huge following among locals, always a great
sign. Husband and wife team Pierre and Fabienne Escoffier run their small,
intimate restaurant with grace. Fabienne usually cooks, while Pierre oversees
the massive wine list. The food is simple, hearty and perfect for enjoying the
vinous bounties of Burgundy. Reservations are essential, as Ma Cuisine is
always packed. I also suggest planning ahead because Ma Cuisine is closed on
Wednesdays, Saturdays and Sundays.

Ma
Cuisine offers a prix fixe menu as well as à la carte options, all
listed on chalkboards that adorn the walls. I often choose the tuna tartare,
but it isn’t on the menu this time. The smoked salmon is delicious though, and
an ideal start to dinner on a warm summer night. Veal is another highlight at
Ma Cuisine, as the meat carries flavors so well and is also ideal with red
Burgundy. My entrecôte is cooked to perfection. The sautéed mushrooms and
Madeira jus are bursting with flavor.

Pierre
Escoffier’s wine list is a delight. Escoffier has deep relationships with
Burgundy’s top producers, and it shows in the breadth of his selections. Over
the last few years I have enjoyed bottles of Coche Meursault villages, Mugnier Musigny and other
jewels that are sprinkled within these pages.

Cecile Tremblay’s 2010
Vosne-Romanée Vieilles Vignes
is even better from bottle than it was from cask. Over the last year or so, the
2010 has really put on weight. Beautiful spice and floral notes wrap around the
palate in a Burgundy that impresses for its resonant depth and pure beauty. My
only regret is not having the time to follow the 2010 over a greater period of
time. This is a gorgeous bottle from one of Burgundy’s most inspired growers.

I
am not a huge dessert fan, but I never miss a chance to try one or more of the
homemade fruit tarts. On this night, the peach tart is bursting with the
exuberance of summer. It is utterly irresistible, as is everything else about
Ma Cuisine. Readers making a trip to Burgundy owe it to themselves to indulge
in at least one meal at Ma Cuisine.

--
Antonio Galloni

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