La Ruchotte – High Cuisine on a French Farm

We knew that we were in for a unique experience when a billy goat greeted us upon our arrival at the stone gate of La Ruchotte.

Bligny Sur Ouche, the village listed on La Ruchotte’s masthead, was simple enough to find and, once we arrived in the center of town, we even managed to locate a small sign that pointed to the farm. But, by the third wrong turn, we felt ready to give up. We finally figured out the error in our direction and managed to arrive just before dinner

Frederic, a successful chef in Paris and Burgundy, worked with famed chefs Alain Chapel, Philipe Jousse and Pierre Gagnaire. He and Eva bought the farm ten years ago, where they now raise two sons and various chickens, goats and pigs.

They also grow fruits and run a part-time restaurant, primarily serving weekend lunches. Additionally, they serve weeknight dinners for large groups. However, we were the only diners this night.

Although we are quite lucky to have friends in Philadelphia who are amazing chefs, it was a special treat to have a chef of this caliber prepare a four-course dinner just for us. And what a dinner it was!

As we watched Frederic skillfully prepare our dinner, we perused the small yet unique wine list featuring wines of the region.

We selected a 2001 Saint Romain Meursault from Domaine Rougeot to compliment the meal. It was a great choice.

Dinner at La Ruchotte

First course was poached eggs over girolle mushrooms and a savory broth. And bread – crusty, homemade, delicious bread.

Next, we enjoyed fresh goat cheese (chevre) from a neighboring farm. And, yes, there was more bread.

Dessert at La Ruchotte

Finally, the last course was a Mirabelle (little plum) tart. As an extra treat, Frederic poured us each a tasty Marc de Bourgogne digestif.

Discover the best French desserts and pastries.

Sleeping at La Ruchotte

Although the dinner was the highlight of our visit, we slept like babies in our attic suite. The decor was super tasteful, the bed was comfortable and the aforementioned bathtub rocked.

We were sad to wake up to a steady rain that would last the entire day, as it meant that we were unable to explore the farm and see the animals up close.

Breakfast at La Ruchotte

Our disappointment was alleviated when Frederic served us a simple yet hearty breakfast of fried eggs, homemade bread, jams, butter, fresh goat cheese, coffee and courant juice.

The bread, butter and goat cheese were welcome repeats from dinner. Not that we’re complaining.

We chatted with our gracious host before we left for our drive to Beaujolais. We talked about the farm, restaurants, travel and more. As we drove away, we agreed to return within the next five years and to stay for several nights.

Original Publication Date: October 24, 2012