"Wow; I always love chef Moutet's top plates; and why? Because he is both contemporary and confronting. What is new? His way with local supply but ever so modern and striking on the plate; nothing stodgy either; pure, passionate dishes, colour, texture contrast, subtle ingredient placement; and a humble man in the kitchen. Never miss the 10 min drive from Beaune to Pommard for his treats. Confronting? Yes. His plates keep your mind alive with his ingredient choice, and little additions like pidgeon hearts or unusual herb combinations; don't let your inner palate relax here!The ravioli, ham filled, was in a spectacular beef bouillon, aromatic, parsley foam! Taut spring vegetables; wine was aging Macon-Milly-Lamartine chardonnay 2014.The pidgeon; super rare was juicy, gamey, yes, yum again; garlic foam for aroma, morilles mushroom with good texture, tiny broad beans, brown shallot; pinot from Beaune Cotes, Greves first cru.Then my fav and a hero plate; the cheese of the area, epoisses done two ways; as a soup ( yes, slurp) and as a melt on brioche; super but indulgent washed rind non trad. Wine from Pommard, where else? Well aged, brutish Saucilles 2012.Dinner Score 17.5The writer is a wine professional and wine tour guide ( found here with Aussies in Pommard)."
