La Ferme de La Ruchotte sur Bligny-Sur-Ouche

Very warm and friendly. Keep it up

A great experience of conviviality in a lesser known region in Burgundy The welcome is warm The meal is a delight from start to finish An address to remember The homemade crust is very successful Excellent potted guinea fowl Delbecque family

Remote, original, attentive, high quality, authentic. We a family of 18 from 4 to 76 years old loved the hospitality of the team around Frederic and this team. Looking forward to visit again. Very well done and compliments :)

A timeless moment with an Extraordinary and atypical chef

La Ruchotte, an original concept! A farm inn in the middle of nowhere, hundreds of poultry, a chef who knows how to combine the quality and freshness of the products with culinary know-how and perfect cooking skills. The vol au vent was an exceptional, surprising and tasty discovery. A very good moment of sharing with family. Frustrated by the absence of vegetables from the garden, we will come back for another discovery.

It feels like home and everything is excellent. I had already been there in November with a producer Domaine Julien and it had been equally fantastic Thank you

I discovered this beautiful table more than two years ago Renewing this experience this Sunday confirmed the memory I had The chef highlights what he cooks on plates with surprising colors and shapes The arts of the table are expressed in a friendly atmosphere le pâté The poached egg and golden guinea fowl in its casserole tickle the taste buds Eclair accompanied by plum ice cream Hum It's been a long time since I sat at the table until 4 p.m. without looking at my watch. Congratulations to the whole team for their kindness Thanks to the chef for his good humor and his know-how, full of simplicity and generosity. I will close my eyes when I eat the farm eggs at home!

Good morning, Lunch on Sunday March 3, 2024 Only happiness, Beautiful “vol au vent” menu, the dishes all mastered and very tasty with two comments if you want to quibble: - very pleasant soft texture on most dishes (liver mousse, three dumplings, cockscomb ragout, sweetbreads) with excellent broths and sauces but very repetitive. We knew what to expect from reading the menu so no disappointment, but we would appreciate one or two "variants" with more "chew": arctic char filleted with vegetables for example rather than quenelle, ... - the nature of the dishes leaves little room for vegetables as garnishes Perfect service, the pace is neither too slow nor too fast with a welcome little break before the presentation of the fabulous vol au vent Beautiful selection of wines for each dish by the sommelier to whom we had given carte blanche and within the agreed budget The farm atmosphere obviously The Bonus: during the week we enjoyed one of the guinea fowl that we took with us: excellent! Sincerely Pascal Foulon

A long standing booking for my man's birthday. I was expecting a lot from this meal too, perhaps too much 🤔 it was beautiful but no vegetables for an organic farm restaurant it's perhaps a shame, not a leaf of salad, but 3 dishes in a row of quenelle (1 -poultry, 2-veal, 3-the knight's shadow) 🤭 maybe a little much, the cockscomb... I couldn't 🫣the vol au vent was very good like all the dishes. A somewhat isolated but friendly place.

We have discovered an extraordinary little part of the world where refinement and simplicity are essential. A nice meeting with the chef and his wife. An extraordinary culinary experience in a magical and authentic place.