The chef Takashi Kinoshita
Takashi Kinoshita's career is the fruit of a happy marriage between the Land of the Rising Sun and France. After learning his trade at the Oda Gakuen school (Japan), he began working in his native land at Minoru Adachi's Bizen restaurant. New horizons then beckoned with Jean-Pierre Billoux's Le Pré aux Clercs in Dijon, Robert Bardot's Le Moulin à Huile restaurant in Vaison-La-Romaine and even in the kitchens of the Elysée Palace. He perfected his art and gradually developed his personal style in prestigious and Michelin-starred restaurants. With a passion for high-quality ingredients, he joined the team at the Château de Courban in 2015. Since then he has directed the kitchens with panache.
2016: selected as a "Grande Table" by the Alain Ducasse group
2017: elected Young Talent in the Gault & Millau Guide; elected "Grande Table" of the year for the Burgundy Franche-Comté region
2018: 1st star in the Michelin Guide
The pastry chef
For as long as she can remember, Sae Hasegawa has always loved creating, tasting and sharing. As a child, she already liked making cakes and later naturally turned to a specialised school in Osaka for 2 years of studies.Her career began in shops serving some French specialities.Her first trip abroad was, of course, to France, both to explore the culture of the country and especially to complete her training in fine food.
In 2015, Takashi Kinoshita, whom she met when she arrived in France, asked her to join the team at the Château de Courban, where he had just started work. Without any hesitation she came to live in Burgundy, a region she loves for its fine specialities, wines and generous gourmet spirit.
Here, in partnership with the Chef, she creates desserts in harmony with the season's ingredients, in a unique relationship with the life of the garden, and the plants, herbs and flowers flourishing there.
In her search for excellence, Sae wants her creations to have less sugar and to be more ethereal. The design plays an essential role.Most of all, somewhat in the same spirit as Takashi Kinoshita, she seeks to give her desserts a striking personality, reflecting her origins. So it is not unusual to come across a few surprising ingredients (for a French palate), such as sesame, miso, red beans or salt pickled cherry blossom.
Her journey is symbolised in her fine homage to one of the great classics in French cake-making, the Paris-Brest, with the creation of the Paris-Courban.
The Chef's cuisine
In Burgundy, the Chef has skilfully combined two exceptional gastronomic cultures. In each of his creations, he gives pride of place to regional produce that is known all over the world for its richness and quality. Fruit, vegetables, cheeses matured by Sylvain, the master cheesemaker, meat and poultry… He knows all the local farmers, who share his love for high quality.
In the evening, your gastronomic journey can begin with "Bio d’Or lentils and French Caviar, Moruno prawns, light Brillat-Savarin cream and waffle", continuing with "Aube lamb and morel mushrooms, roast saddle of lamb on morel duxelles, white asparagus grilled over embers, new turnips, Sichuan leaves, seasoned gravy", and concluding with the delicious "Haute-Marne strawberry with garden rosemary, 'butterfly' strawberry-raspberry-chocolate, crème brûlée, light mousse and meringue, and rosemary flower sorbet".
A country chic spirit
The Michelin-starred gastronomic restaurant at the Château de Courban is near Chatillon-sur-Seine, between Burgundy and Champagne, in a delightful countryside setting.
The barn has been turned into a beautiful, light-filled orangery that is a great setting for meals. From your attractively decorated table, you can admire the Italian-style gardens of the Château de Courban. At dusk, as if by magic, the scene springs into light. This is a poetic invitation for a wonderful gastronomic adventure in Burgundy. In winter, a lovely fire crackles in the fireplace. In spring, the vast terrace is the idyllic setting for a gastronomic Sunday lunch in the open air.
Open every evening from 7 pm to 9.30 pm
Open on Sundays from noon to 1.30 pm
The Château de Courban restaurant partners
- Flowers and Herbs: the château vegetable garden
- Green organic lentils: Ollin Family
- Aspargus: Earl du Joli Bois
- Mushroom-picking: Père Bret
- Brewery: Brasserie de Vauclair la Choue
- Salted meat: La Petite Ferme
- Market gardener: Maternaud
- Flour – Label Rouge: Dijon
- Mustard: La Moutarderie Fallot
- Burgundy hazelnut flour: La Cazette
- Cheeses: Les Fromages de Sylvain Steve
- Butcher: Huguier Frères
- Foie Gras: Maison Masse
- Caviar: Maison Sturia