DIJON: The Experiential Kitchen stoves are ramping up


The culinary place in the heart of the Cité de la Gastronomie develops its offer while holding on to its innovative character as well as the proximity between the chefs and the general public.

Experiential cuisine is one of the components of the International City of Gastronomy and Wine of Dijon. The place claims to be one of the strongholds in culinary innovation within the Gastronomic Village.

It is “a new kind of restaurant that changes according to the program: restaurant at lunchtime, bar or event room in the evening, this Kitchen is a living place that puts on a show”, we underline on the side of the Gastronomic Village, about a place with an open kitchen which has already given way to several renowned chefs for masterclasses, including Patrick Bertron from Relais Bernard Loiseau in Saulieu, Jean-Alain Poitevin from Orée des Vignes in Gilly -lès-CÎteaux, Takeshi Kinoshita from the Château de Courban and other talented cooks.

“The idea is to offer a cuisine of emotions focused on the product”

Demonstrations, culinary shows, cooking workshops are offered. Since the end of June, the Experiential Kitchen has been open to the general public, workshops are organized regularly. Every Saturday morning, it’s preparation of poached eggs. Saturday afternoon is mixology. And on Sunday, it’s pastry. All the workshops and related information can be found online by clicking here.

Regarding meals on site, it is announced for September a catering offer for lunch on site, “with a simple menu”. The Experiential Kitchen adds: “the idea is to offer a cuisine of emotions focused on the product. In this kitchen completely open to the room, the chef will revisit recipes live and tell them to the public who come to lunch there”.

In the meantime, “it is already possible to sit down at a table and enjoy casually, non-stop, a plate of seafood products from L’Ecaille, a cheese board from our La Planche shop or from the charcuterie from the Billot region, accompanied by bread from the Le Moulin bakery”.

Sustainable food through modern catering

In short, the place develops and refines its offers while remaining in innovation and culinary sharing out of the ordinary. On July 11, Dijon Métropole’s food transition strategy was launched at the Experiential Kitchen. With chef Angelo Ferrigno of the Michelin-starred restaurant Cibo at work to demonstrate that a base of legumes can give many ideas to savor. In front of a large audience, he had prepared beluga lentils accompanied by a poached egg, covered with a cream infused with bacon.

On this occasion, William Krief, president of the K-Rei group which accompanies the commercial development of the Gastronomic Village, supported the approach: “What will be the changes in consumer behavior in the way they eat? What will be the habits of tomorrow? How will the consumer choose his products according to the climate? We must be responsible for these issues at the CIGV. These are concerns that drive us here, in a Village based on notions of ecosystem and eco-responsibility”.

At the Experiential Kitchen, sustainable food goes through the display of “a new, modern mode of catering”. Next event by the way: Saturday July 23, 2022, a brazier on the roof top in collaboration with the AOP beef from Charolles. A lunch open to the public and intended “to discover and defend this magnificent PDO still unknown to the general public”. The meat will be cooked over embers. Chef Chern Hwei Gan, from the restaurant Parapluie in Dijon, will concoct the menu (information and reservations by clicking here).

Alix Berthier
Photos: Alix Berthier

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