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Introduction, La Bourgogne
In the heart of the most exclusive seaside resort in Uruguay, between pine forests and fine sandy beaches, the chef Jean-Paul Bondoux has recreated a piece of his native Burgundy.
Details, La Bourgogne
His “touch”: authentic French cuisine enhanced by products from his own farm. “My cuisine is close to the land. I love thyme, bay leaves, sage, rosemary, garlic, onions, tomatoes… everything that comes from the earth”. His “courgettes flowers stuffed with chicken and virgin olive oil” or his “rack of roast lamb in garden herbs” create delicious moments of pleasure and freshness. In the boutique next to the restaurant, tribute is paid to the terroir of France with brioches, croissants and cheeses that you won’t find anywhere else in Uruguay.