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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Valid in more than 57 establishments
A Michelin-starred Restaurant That Goes to the Essentials
Here, noble and raw materials harmoniously blend: exposed stones, steel, wood, and large bay windows letting in light set the warm tone of 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 essential: refined and trendy furniture, wooden tables without tablecloths, showcasing design pieces from local ceramic artists…
The stage is set, between elegance, sobriety, and tranquility, to discover Jean-Michel’s audacious 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 at home at Aux Terrasses. His father obtained a Michelin star in 1999 in this establishment in the center of Tournus. The young Jean-Michel, passionate about cooking, trained at the hotel school in Poligny, in the Jura, then continued his apprenticeship in renowned houses: la Tour Rose in Lyon and la Maison Troisgros in Roanne.
In January 2005, following his father’s death, Jean-Michel took over the family establishment and has since maintained the Michelin star: he then imprinted Aux Terrasses with his mark, his personality, and his creativity, delivering cuisine by instinct, while remaining attached to dishes inherited from his father and the terroir, of which he elevates the best products.
A gourmet, modern, and sustainable cuisine acclaimed by Le Fooding and Omnivore.
The cuisine at Aux Terrasses is not spoken or written about, it is experienced. Because it is geographical, topographical.
Since at the origin of a dish, there is always a product. Jean-Michel Carrette has surrounded himself with the best local producers. With hands immersed in his terroir and head turned towards the oceans, he offers us dishes woven from Seille, Montret, Bligny-sur-Ouche, or even London or Kyoto. He lets his inspiration and talent speak, to elevate, diversify, and conjugate each product and constantly renew his gastronomic vocabulary.
The menu changes daily, but the essentials remain: surprising taste combinations, elaborate texture pairings, all supported by consistently perfect cooking techniques.
In the kitchen, Jean-Michel has managed to combine experience and youthfulness. He is accompanied by Pascal and Victor, faithful veterans from his father’s time, as well as, more recently, Anthony and Julien. A know-how that translates daily into specialties of yesteryear skillfully coexisting with Jean-Michel’s and his brigade’s innovations.
