Cédric BURTIN,
Chef Michelin stared
Discover the career of Chef Cédric Burtin, Michelin-starred chef, son of Charolais breeder and lover of the terroir and quality products, passionate about cooking since the age of 12. In contact with nature and animals since his childhood, with a family celebrating the art of eating well, Cédric Burtin grew up with this culture of healthy products and this taste for work well done. At a very young age, he embraced the career of a cook. At the age of 15, the chef's seed made his weapons for two years in an apprenticeship with Daniel Doucet in Charolles before continuing his experiences in Lyon restaurants with renowned chefs, who transmit to him the rigor necessary for a cuisine of excellence.
The taste of challenge
Among them, Pierre Orsi, with whom he began his career. A striking human encounter that transforms Cédric Burtin. After two years alongside Pierre Orsi, four prestigious houses followed: Paul Bocuse, the Pyramid in Vienna, Guy Lassausaie in Chasselay and the Rotunda in Charbonnières-les-Bains. At 23, with his career, the young Burgundian chef feels ready to fly on his own and creates his first restaurant in Sennecey-le-Grand: Amaryllis. 3 years later, he won 1 star in the Michelin Guide.
In 2010, a new setting for the Amaryllis which then took place in an old mill, a place full of charm, where the committed and responsible cuisine of the Chef fully asserts its identity. A man of challenges, passionate about the desire to convey tastes and sensitize palates, Cédric Burtin embarked on the adventures of ABC breweries and opened the Amaryllis Boutique, an exceptional pastry shop to please gourmets and lovers of sweets.
An anchored team alongside the Chef
Amaryllis is also ayoung and dynamic team that works in the dining room and in the kitchen alongside Chef Cédric Burtin and helps both to welcome customers with enthusiasm and to treat them with fine dishes. For more than 10 years, the Chef's true right-hand man, Matthieu, room director, has ensured that all the conditions are met for customers to enjoy their gastronomicparenthesis. Also a sommelier, Matthieu is committed to advising you from a very supported wine list, with more than 90% references on Burgundy wines.
The team is also made up of two heads of rank, present for 6 and 8 years. In the kitchen, the pastry chef has been working to delight the taste buds for 7 years. Whinsley, Executive Chef of the restaurant as well as Louise, chef de partie for 5 years, share this same passion for cooking. Around Cédric Burtin, everyone is busy transmitting the art of pleasing.
This anchoring and this durability testify to the care that the Chef takes to develop his team and to ensure that everyone's personal and professional balance is respected.
