BOULET : a good all-rounder and undertaker young chef; an efficient cooking based on plain produces
 After learning his job with the greatest French chefs such as Marc Meneau, Joël Robuchon, or the frères Troisgros, Cyril Boulet decided to create his own restaurant with the will of an undertaker and the passion of a cook.
Settled at Chalon-sur-Saône, Cyril used the expertise of the most well-known companies; but his aim is to open them to everyone.
First of all, he works the good and plain taste of the produces. In this way, he succeeds in sublimating a John Dory with a liquorice juice, or still he can surprise the taste buds by serving some crawfishes with an emulsion of fresh herbs.
Cyril is a young all-rounder and good teacher chef with a perspicacious look. With a resolutely modern view, he likes to work straight from his heart, for the greatest joy of his guests.
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