Monday: Closed
Tuesday: 07:30 – 22:30
Wednesday: 07:30 – 22:30
Thursday: 07:30 – 22:30
Friday: 07:30 – 22:30
Saturday: 07:30 – 22:30
Sunday: Closed
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A Michelin-starred restaurant that focuses on the essentials
Here, noble, raw materials blend harmoniously: exposed stone, steel, wood and large, light-filled bay windows set the warm tone for the gastronomic restaurant Aux Terrasses in Tournus, Burgundy.
Amandine CARRETTE imagined this convivial place, close to nature and all in simplicity, as a return to the essentials: uncluttered and trendy furniture, wooden tables, without tablecloths, highlighting design pieces by local ceramic artists…
The decor is set, between elegance, sobriety and tranquility, to discover Jean-Michel’s bold and sustainable cuisine.
À emporter
Terrasse
Climatisation
Parking privé
He grew up in the kitchens of this establishment, then run by his father, before discovering renowned restaurants: Jean-Michel CARRETTE is Aux Terrasses, his home. His father was awarded a Michelin star in 1999 in this establishment in the center of Tournus. The young Jean-Michel, passionate about cooking, trained at the Poligny hotel school in the Jura region, before continuing his apprenticeship in renowned establishments such as the Tour Rose in Lyon and the Maison Troisgros in Roanne.
In January 2005, following the death of his father, Jean-Michel took over the family establishment and has since retained the Michelin star. He has put his own stamp, personality and creativity on Aux Terrasses, delivering a cuisine based on instinct, while remaining attached to the dishes he inherited from his father and the terroir, whose best products he sublimates.
Gourmet, modern and sustainable cuisine acclaimed by Fooding and Omnivore.
Aux Terrasses’ cuisine can’t be spoken or written about, it can only be explored. For it is geographical, topographical.
Because there’s always a product behind every dish. Jean-Michel Carrette has surrounded himself with the best local producers. With his hands immersed in his terroir and his head turned towards the oceans, he offers us dishes woven from Seille, Montret, Bligny-sur-Ouche, London or Kyoto. He lets his inspiration and talent do the talking, sublimating and combining each product and constantly renewing his gastronomic vocabulary.
The menu changes daily, but the essentials remain: surprising combinations of tastes and elaborate textures, all underpinned by a mastery of cooking that’s always just right.
At his side in the kitchen, Jean-Michel combines experience and youthfulness. He is accompanied by Pascal and Victor, faithful grunts from his father’s time, and more recently by Anthony and Julien. A know-how that translates into daily specialties of yesteryear alongside the innovations of Jean-Michel and his brigade.
