Ed.Em

The pass held between two hands

Édouard Mignot checks the pass as chef at Ed.Em in Chassagne-Montrachet; Émilie Rey holds the pastry end of the same house with timing, texture, and restraint. Their work here began after they took over the former Le Chassagne on July 10, 2013, giving the village restaurant a name drawn from both of them: Ed for Édouard, Em for Émilie.

Mignot has been chef of Restaurant ED.EM since 2016, with a second role as chef exécutif at Prosper in Saint-Aubin since 2022. His training at École hôtelière de Paris and Compagnons Du Devoirs Unis shows in the kitchen’s preference for structure over display: decisions made cleanly, a brigade held in sequence, a plate built so that one element carries the next. Rey’s line moved through École hôtelière de Grenoble-Lesdiguières, Auberge de l’île in Lyon, Restaurant de Régis Marcon in Saint-Bonnet-le-Froid, and Lameloise in Chagny, where she became chef pâtissière. At Ed.Em, the two disciplines meet without needing to announce themselves.

Seasonal cooking with a pastry finish

The menu runs through tasting formats of 3, 5, 6, or 7 courses, with the kitchen leaning on seasonal produce and local sourcing rather than excess architecture. Mignot’s savory work has been described through dishes such as phyllo-wrapped monkfish with pointu cabbage, sorrel, and vin jaune sauce; foie gras poached in apple jus with grilled bread, Créance chutney, carrots, and raisins; Vosges quail with morel broccoli; arctic char with artichoke cazette; and wild garlic lamb with chard. These are not loose gestures toward Burgundy. They are plates built around connection, acidity, fat, and the discipline of the pass.

Rey’s pastry closes the sequence with the same control. Her Paris-Brest chocolat et noisettes sits in a clear register: familiar form, chocolate and hazelnut in balance, sweetness held inside structure. Other desserts named at the restaurant, including banana, passion fruit, and cardamom pavlova, and chocolate hazelnut streusel, point to a pastry section concerned with contrast rather than decoration. Ed.Em also carries a cellar of about 300 bottles, largely Burgundy, giving the room a wine program scaled to Chassagne-Montrachet rather than imported as an accessory.

Midnight blue walls above the village

The room is quiet enough for the work to remain legible. Midnight blue walls, carpets, Art Deco light fixtures, and beige and white dining rooms give the upstairs space a softened formality, closer to a house kept for service than a stage. The atmosphere is intimate, with the kind of comfort that lets the pass set the pace instead of the room imposing one.

That matters in a village where wine is never background. Ed.Em sits among the names and habits of Chassagne-Montrachet, and the cooking answers that setting with restraint: fish held against vin jaune, foie gras linked to fruit and bread, pastry finished with clean edges. The restaurant holds 1 Michelin star, with continuity at the bench from the July 10, 2013 takeover to the present service of Paris-Brest chocolat et noisettes.