LE LIEU
THE VENUE
Ma Chambre à Saint-Amour
For the second year in a row, A la belle étoile takes place in Laurence's family estate, with its feet in the vineyards and a breathtaking view.
Ma Chambre à Saint-Amour has been welcoming for only one year lovers who come to lose themselves in Saint-Amour for a weekend or more... There is enough to be amazed. Between the comfort of the rooms, the breakfast with a view, the tastings to do in the region and the restaurants to discover, Saint-Amour offers great things to do.
Laurence manages her guest houses with all the friendliness and generosity that is typical of the village.
We are delighted to do this second edition again at her place.
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THE CHEFS
Masafumi Hamano
Friday night dinner will be provided by Chef Hamano and his brigade.
Born in Fukuoka and passionate about cooking since he was a child, Masafumi Hamano arrived in France in 2004 in Nicolas Le Bec's team. In 2005, he became Chef de Cuisine of the restaurant "Au 14 février", in Saint-Valentin (Indre). Two other eponymous restaurants opened in Lyon and in Saint-Amour Bellevue where Chef Hamano finally settled in 2012. He obtained one and then two Michelin stars.
His Franco-Japanese cuisine is known for being "set to the millimeter". Chef Hamano works with local products and has chosen two producers who will be honored during this dinner in the vineyards.
The Saturday evening dinner will be provided by Sébastien Chambru, Best Worker in France and Chef of the starred restaurant L'O des Vignes.
Chef Sébastien Chambru, a native of the Mâconnaise region, chose cooking at an early age. He went to Paul Bocuse's restaurant and then to England: London and Nottingham. He then went to Tokyo and opened a restaurant there. After his return to France, MOF in 2007, he went to the palaces in Switzerland.
He opened his restaurant in Fuissé in 2012 and since then, he has been cooking with true pleasure, he happily combines the mastered technical gesture and the simplicity that characterizes him; with authentic happiness, he explores a beautiful repertoire of fresh and seasonal products.
The dishes are refined and express all these original flavors.
He does us the honor of cooking not in his restaurant but in the vineyards, for a colorful evening!
THE WINEMAKERS
Immerse yourself in the Saint-Amour...
For one evening, discover, taste, savor and fall in love with the wines of Cru Saint-Amour.
This cru, the smallest of the Beaujolais crus, originates from a vineyard almost exclusively located in Saône et Loire.
You will be seduced by its balance, the fruit of the Gamay grape variety and its ruby color with aromas of kirsch, spices and reseda.
Highlight: a tender and harmonious body.
Start the evening with a discovery of the vineyard, the wines and the men and women who produce this wine with love!
The winemakers chosen by the Chefs for their Saint-Amour:
Domaine de la Pirolette
The sources of Agape
Château de la Greffière
Domaine des Ducs
Will also be present with their white and sparkling wines:
Domaine Spay
Domaine des Pins
THE PRODUCERS
For the second consecutive year, Chef Hamano has chosen to work with Pierre-Eudes' squabs.
Passionate breeder and recognized by the great chefs of the region for his breeding, Pierre-Eudes takes care of his pigeons with great kindness and respect for the animal. He raises his pigeons since 2016, in Baudrières in Bresse Bourguignonne. Epicurean by nature, he chooses to focus on the exclusive production of exceptional squabs. He ensures all the stages, from the birth of the birds to their marketing. His goal: to satisfy the lovers of noble products! His products will be honored by Chef Hamano during the dinner on July 1st.
Augustin has planted his own little piece of paradise in Cenves and is delighting the region's greatest chefs with his vegetables and flowers grown with total respect for nature. His edible flowers, his ancient vegetables, his varieties of micro-sprouts are found on the tables of the greatest starred restaurants, including Au 14 février and L'Ô des Vignes.
These products will be sublimated by the two chefs during the next dinners under the stars.
After having worked for several years in the hotel industry, Laurent Janaudy changed his path to become a market gardener, 7 years ago. If his production is obviously centered on the usual vegetables, he decided to specialize in old plants and forgotten vegetables.
Laurent has a strong and committed approach, notably by pushing the techniques of old-fashioned agriculture. He has banished all use of chemicals and has brought back to life old plants, most often forgotten: small rice, Bresse pepper, raiponce, a plant that was cultivated in the Middle Ages, alongside eggplants, peas, peppers, tomatoes...
Its products are also found on the tables of the greatest restaurants in the region!
OUR PARTNERS
PROGRAM
ACCOMMODATIONS IN SAINT-AMOUR
We recommend the following addresses:
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COMING TO SAINT-AMOUR
To come to Saint-Amour
By train:
Macon Loché - 1h35 from Paris gare de Lyon
Lyon - Macon city - 30 minutes
By car:
400 km from Paris
150 km from Geneva
65 km from Lyon
12 km from Macon City
8 km from Macon L.oché