The Martin bel air, name Given in st martin from the knoll to the revolution, is a restaurant located at St Martin du Tertre at 3 minutes by car in the Yonne in Burgundy
At the controls of the Martin Bel Air since December 2017, nothing predestined Jean Raphael Persano to become chef. But with a father managing a brewery and his mother who was in the kitchen it's perfectly normal
Since Jean Raphael makes us benefit from his experience gained over the years with great chefs
After a four-year apprenticeship with Jean Michel Lorain at the st jacques cote à joigny 3 Michelin stars, at the cigalon in the mullerthal in Luxembourg at Phillipe Stoque, at the Richebourg at Vosne Romanée and at the hostellerie des clos à chablis by Michel Vignaud , then follows a first course of chef at Nuits st Georges at hostellerie st vincent, Burgundy Auxerre, Castle Ermenonville or was shot the famous movie visitors, the Musarde de Hauteville Dijons, and the good children of st Julien du sault.
Faithful to this quality cuisine, Jean Raphael works his creativity with modern techniques to surprise you around a traditional dish or an unexpected alliance
Here everything is homemade and yes even ice creams and sorbets, with dishes composed and prepared with seasonal products and partners from the region. On the plates, harmony of colors and sweet blends of flavors meet. No fixed dishes on the tables here everything changes constantly. But despite all the inevitable foie gras and pallet of ice and homemade sorbet remains permanently on his board.
Vins not less than 200 appellations that are presented at Marton Bel Air at the choice of big names in Burgundy and elsewhere