The story
Caves Madeleine is a bistro and modern cuisine restaurant at 8 rue du Faubourg-Madeleine in Beaune, France. Le Fooding listed it in 2026, and Michelin recommends it for the same year.
Martial Blanchon runs the kitchen as chef-proprietor, and the cooking leans on the produce. On one à la carte visit, freshly marinated amberjack came over herbed eggplant caviar. The lamb ravioli, slow-roasted Quercy lamb, sat in a broth of lamb and fig leaf with carrot purée.
Wine crates line the room, and a large blackboard menu hangs on the wall. A communal table sits in the middle. The cellar holds more than 500 references, chosen to represent Burgundy today. The weekday prix-fixe lunch is the lighter route, with a Dombes carp quenelle in bisque.
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Wine crates, a big blackboard menu hanging on the wall, wine posters, a communal table in the middle of the room… At this unfussy cave à manger , chef-proprietor Martial Blanchon pampers Beaune’s high society with a seemingly endless wine list and authentic dishes to boot. Served à la carte the night we went: a lively, freshly marinated amberjack over a bed of herbed eggplant caviar; excellent slow-roasted Quercy lamb ravioli in an incredible lamb and fig leaf broth, served with a carrot purée; before a delicate chocolate flan pâtissier served with cocoa sorbet. The six-course dinner menu is worth considering as well, featuring dishes like hanger steak tartare with hazelnuts and Parmesan; vegetable and verbena soup with country bacon and an egg from La Ruchotte; chuck steak with a tarragon sabayon; and a moist biscuit with hazelnut praline ice cream. Plus, there’s a much more affordable prix-fixe lunch menu served during the week – lemony carrot and celery rémoulade with a poached egg and bread chips; Dombes carp quenelle in bisque; a layered bitter chocolate dessert. // G.D.
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