New Michelin star: Erre

Erre landed its first Michelin star on March 16, 2026, just nine months after opening at Domaine et Golf du Roncemay in Chassy, in France’s Yonne department. The speed of that rise is what turned a regional restaurant story into a national one. (francebleu.fr) The award was announced at the 2026 Guide Michelin ceremony in Monaco, where Erre was one of four restaurants in Bourgogne–Franche-Comté to win a first star. Michelin also confirmed the listing on its own restaurant page for Erre in the 2026 France guide. (francebleu.fr) (guide.michelin.com) Erre is run by Clément Vergeat and Marine Mateos, a couple who took over the site in 2025 and opened the restaurant in June of that year. By March 2026, they had gone from new arrival to Michelin-starred address in less than a year. (francebleu.fr) (journal-du-palais.fr) That timeline matters because Michelin stars usually follow years of consistency, not a first season. Erre reached that benchmark while still defining its identity inside a hotel-and-golf estate better known locally as Roncemay. (francebleu.fr) (roncemay.com) The setting is part of the story. Erre sits inside Domaine du Roncemay, near Auxerre and about 1 hour 15 minutes from Paris, in a former hunting-lodge estate with a golf course, hotel, gardens and spa. (roncemay.com) (guide.michelin.com) Michelin’s inspectors described the restaurant as a fine-dining room looking out over the green, with white tablecloths and understated contemporary decor. The guide called it a “One Star: High quality cooking” restaurant in the 2026 edition. (guide.michelin.com) The food is not classic Burgundy in the narrow sense. Michelin says Vergeat builds a surprise menu that mixes produce from Southern Europe with techniques from Northern Europe, including dishes such as Camargue oysters with dried duck, smoked prawn tartare served smørrebrød-style, and lamb paired with fermented strawberries. (guide.michelin.com) France Bleu described that same approach as a meeting point between the Mediterranean and Northern Europe, and quoted regional food commentator Gauthier Pajona saying that originality may have helped win over Michelin’s inspectors. In a country where many starred restaurants lean heavily on regional tradition, Erre stood out by combining outside influences with local anchoring. (francebleu.fr) (roncemay.com) Vergeat’s background helps explain that mix. Michelin says he previously worked at Guy Savoy and Alliance in Paris and at Kokkeriet in Copenhagen, three kitchens that point to both French fine dining and Nordic technique. (guide.michelin.com) Mateos is not a supporting character in this story. Michelin says she handles desserts and front-of-house service, while Roncemay describes her as the pastry chef whose work brings Paris palace experience together with Nordic, Mediterranean and Burgundian references. (guide.michelin.com) (roncemay.com) The star also changes the map of dining in Yonne. France Bleu reported that before Erre’s promotion, the department’s Michelin-recognized starred tables included La Côte Saint-Jacques in Joigny with two stars, La Madeleine in Sens with one star, and Le Valucien at Château de Vault-de-Lugny with one star. (francebleu.fr) For Roncemay, the award is more than a plaque on the wall. The estate now markets Erre as its one-star gastronomic restaurant, turning a countryside hotel-and-golf destination into a place people may book specifically for dinner. (roncemay.com 1) (roncemay.com 2) For Vergeat and Mateos, the bigger achievement may be how quickly they made a remote dining room feel essential. In nine months, they took a restaurant opened in June 2025 and had it standing on Michelin’s 2026 list by mid-March, which is about as fast as fine dining moves without a shortcut. (journal-du-palais.fr) (francebleu.fr)