Old-world charm meets contemporary comfort in this tastefully renovated 15C abbey built entirely of honey-coloured stone. The uplifting cuisine celebrates local recipes and classics: pâté en croûte, pike quenelles, volaille de Bresse with morels, scallop mousse, Rossini pigeon and praline tart. In summer, reserve a table on the pleasant terrace overlooking the courtyard garden.
官网With such a name, Le Beaujolais could hardly fail to pay tribute to a region renowned for its fine food and wines! The friendly couple at the helm have risen to the challenge with panache, treating diners to appetising market-fresh cuisine that draws on tradition. The dishes are both delicious and hearty: gougère with snails, persillade and leek fondue; Arctic char steak roasted skin-on; Bresse fromage blanc dessert.
官网You are sure to feel right at home in this charming stone-built inn set in a picturesque little wine-growing village. In a chic and cosy setting, the surprise set menu (only the ingredients are listed) stars seasonal produce, which are presented in carefully crafted dishes. This skilfully prepared and delicious cuisine is classic at first glance, but often scattered with unorthodox notes (Japanese chilli condiment, Maury-chocolate sauce etc). There are a few comfortable guestrooms for overnight stays.
官网This emblematic Beaujolais establishment, which continues to honour its rich legacy, is the HQ of Aurélien Merot. The chef delicately and indulgently pampers regional produce with a soft spot for jus and sauces: slow-baked fario trout from Isère, almonds and sorrel sauce; Bresse poultry cooked in Fleurie wine (the house specialty)… Excellent value for money (the lunchtime menu is a bargain!) plus an impressive wine list.
官网This restaurant extends a cordial invitation to sample the popular classics that showcase the terroir: Bresse poultry, frogs' legs in parsley sauce, lake fish, cherries jubilee and vanilla ice cream. The chef sticks to tradition, much to the delight of his guests. Dine on the lovely terrace, in the shade of the hundred-year-old lime trees and overlooking the river.
官网In 1984, Guy Lassausaie took over the kitchen at this family-run establishment, founded four generations earlier in 1906. In an elegantly refurbished interior done out in shades of grey, black and white, the chef (a Meilleur Ouvrier de France) has charted a remarkably assured course, enthusiastically celebrating local and, more generally, French tradition, with flashes of creativity. Think fillet of brill with vanilla beurre blanc, salsify and porcini, or Ain pigeon hay-roasted in a sealed cocotte, full-bodied jus and baby vegetables. Feelgood food that delivers the odd surprise.
官网Here in the capital of the historical Beaujolais province, this aptly named restaurant boasts a contemporary decor with blue walls, untreated wood and a glass-fronted wine cellar. The dishes, of course, showcase seasonal produce with precision. On this occasion, options included soy-cured egg yolk with shiitake mushrooms and asparagus espuma; pork pluma with artichokes barigoule and a full-bodied liquorice jus; and a chocolate and coffee duo with contrasting textures. The lunch menu is updated every week; the seasonal menu changes throughout the year. Smooth service and a regional wine list.
官网Set in the heart of the Beaujolais vineyard, this elegant establishment is run by a chef with an enviable CV. He draws on classical foundations to deliver quietly inventive dishes: organic 64°C egg, mushroom duxelles, Beaufort shavings, pecans and a porcini-oil emulsion; snails sourced from Gilles Nesme on a parsley royale with hazelnut and cured ham. A well-stocked cheese trolley is presented at the table and the glass-fronted wine cellar showcases an attractive selection at reasonable prices.
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