i. Biography
Chef and owner of Cédric Burtin in Saint-Rémy, Cédric Burtin works in a format that makes the line between kitchen and business explicit. The name on the door is the name on the pass, and the statement he gives for himself is plain: “Bonjour, je m'appelle Cédric Burtin, chef et propriétaire du restaurant Cédric Burtin à Saint-Rémy aux portes de Chalon-sur-Saône.” That directness suits a career built on progression, responsibility, and steady control of the room.
The Climb
Hotel Management and Cookery School in Mercurey gave Cédric Burtin the base from which the rest of the route unfolded. From there, apprenticeship at Daniel Doucet’s restaurant in Charolles introduced the daily discipline of service and the workings of a professional brigade. The sequence that followed—chef at Pierre Orsi in Lyon, chef at Paul Bocuse, and chef at Patrick Henriroux / Restaurant "La Pyramide" in Vienne—shows the way responsibility accumulated step by step, each kitchen adding another layer of method and expectation. Chef at Guy Lassausaie in Chasselay and chef at Philippe Gauvreau / Restaurant "La Rotonde" in Charbonnières-les-Bains continued that same progression, with each role extending the range of the work and the weight of the title. The move to chef and owner at restaurant in Sennecey-le-Grand (2005–2010) marked a shift in scale as well as authority: from holding a position inside another house to shaping the terms of one’s own. That line now continues at Cédric Burtin (since 2010), where the role of chef and owner sits under one name.
Today
At Cédric Burtin in Saint-Rémy, the work is defined by the overlap of authorship and operation. Being chef and owner means the same person is responsible for the kitchen’s output and the restaurant’s direction, with no separation between craft decisions and the house they support. In that sense, Cédric Burtin is not simply running a restaurant; he is maintaining the standards that give it its identity.
In Their Words “Bonjour, je m'appelle Cédric Burtin, chef et propriétaire du restaurant Cédric Burtin à Saint-Rémy aux portes de Chalon-sur-Saône.” The line is short, but it contains the essentials of the trade: role, place, and responsibility. No embellishment, no detour—just the terms of the job stated clearly.
Recognition
Cédric's honors include MICHELIN Guide star and 2 Michelin stars. In a trade where recognition is earned through repetition, control, and consistency, those distinctions register as milestones along a long professional climb. They sit after Mercurey, Charolles, Lyon, Vienne, Chasselay, Charbonnières-les-bains, and Sennecey-le-Grand (2005–2010), and before the continued work of Cédric Burtin (since 2010).
Profile updated August 2026
FAQ
Asked of Cédric
What is Cédric Burtin's current role?
As of 2026, Cédric Burtin is Chef and Owner.
Where did Cédric Burtin train or study?
Cédric Burtin trained at Hotel Management and cookery School in Mercurey.
What recognition has Cédric Burtin received?
MICHELIN Guide star (2008).
