The FOREWORD of the book of REGIS BOLATRE "Cuisine du Terroir en Côte d' Or"

Régis Bolatre is one of the best young chefs in Burgundy and his table is asserting itself as one of the unavoidable stage of the region, at the heart of the Auxois country that he has chosen after a model career through the most prestigious kitchens of France. In fact he decided to work in the White Horse Inn once ruled by his parents. He brought his youth, the diversity of his culinary experience he got from the best cooks. The 50 recipes proposed in this book are the picture of his history and of this soil shaped by history and tradition, , this land of Saint-Bernard, Buffon, Bussy-Rabutin, soil to which he knows how to bring a personal touch preserving the authentic aspect of his meals. With him eggs in “meurette” (wine sauce), snails celebrated by the local man of letters Henri Vincenot, delicious charolais meat, Epoisses cheese, local wines reach another dimension made of search for truth of the taste. Régis Bolatre knows better than many others there is no good food without subtle marriage, without this ever to imagine harmony, between quality ingredients and respect of their flavour. You will discover to the reading of this book these recipes that made Burgundy with this touch of reasonable passion, without which Burgundy would no longer be Burgundy. Yes, Régis Bolatre is a true cook, the way we like them, animated by the simplicity that makes the great chefs prerogative, these chefs who known to hide behind the ingredient. I have no doubt that after getting down to work in your kitchen, you will come and make Régis Bolatre and his young wife (sharing the same passion for this demanding but status-enhancing job) acquaintance; You will not be disappointed. They both will know to tell you with words coming directly from the heart of their cookery. Their table is worth it so do not resist… Yield to the temptation and live in the Regis Bolatre cookery age in the country of the Seine river spring : a true, authentic cookery.
Editions PAVIC Bellevue 89200 Tharot

PORTRAITS OF CHIEFS 53 suggestions of stages in Gold Coast PMaybe Vercingetorix was riding a white horse during the battle of Alesia ? If you take a glance at the valley, through the windows, you will discover the valley where a titanic battle was fought between the roman legions and the gallic heroes. Nowadays at the sign of the White Horse Inn Regis Bolatre displays the serenity of a young chef sheltered from the chaos of History; After the apprentice ship in the hotel school of Bellegarde comes the meeting with Alain Chapel. For three years, he is working in Mionnay in the kitchen of the one he revere as a master. Other places will follow : “Lameloise” in Chagny, “le Beau Rivage” in Genève, “Le Manoir des Quatre Saisons” in Oxford, « L’Hotel Rose-Alpes » in Verbier. Régis Bolatre feels ready to succeed his father in 1998. He is thirty and proudly announce that “everything’s handmade, bread excepted”. The autumn dish card is ready, with poultry from the Ain, “charolais” meat, local vegetables and aromatic herbs, game and mushroom. Régis Bolatre likes to cook stews. The personality and the know-how of this cook make him very appealling. Côte d'Or Tourisme

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