La Ferme de la Ruchotte revisited

We’ve been here before. The owner/chef’s obsession with eating many different breeds of chicken continues to great effect.

Eggsandmushrooms The first course was a poached egg served in a broth with trompette and chanterelle mushrooms gathered by the chef’s mother. The egg was meltingly soft and full of flavour. Very good to have some fresh mushrooms.

This was followed up by coq au vin jaunecoqauvinjaune , made with the weird Vin Jaune of the Jura region. The broth was incredibly strongly flavoured of chicken and was not yet another intense wine reduction. Some of the bits of meet needed serious gnawing to get off the bones, so much of the bird was in there, but the meat itself was tender and completely delicious. This was served with grated potato made into some form of cake, the name of which currently escapes me. This was certainly yummy scrummy in my tummy, but I did feel that the total volume available was a tad small.

Any lack of volume in the main course was made up for when most people in the restaurant had left and he bought out a stack of sugar crepes that he had forgotten to serve to everyone else. I like sugar crepes.

This is a great place, and the wine list is super with well-priced beauties. Cheap Clos des Lambrays is not to be sniffed at.

Contact: Ferme de la Ruchotte, 21360 Bligny sur Ouche. Tel +33 3 80 20 04 79 Fax +33 3 80 20 03 29




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