Auberge Bressane de Buellas

In his Vonnas stronghold, Georges Blanc has embodied a certain idea of tradition for several decades. From a 100m² building, he has built an estate that spans several hectares composed of an entire village, whose houses and streets are prettily lit come nightfall. At the head of a small empire, Monsieur Blanc enjoys taking the time to meet guests and dedicates his menus with obvious pleasure. In the plate, you’ll find his emblematic Bresse chicken and famous crêpes Vonnassiennes, together with more contemporary recipes... to be paired with one of the wonderful vintages that grace the particula

Located on a pedestrian street, with an open kitchen that is already visible from outside, Agave references the plant from which tequila and mezcal are made. Raphaël and Fernanda Pillon, a French-Mexican couple and trained pastry-makers, create a brilliant fusion cuisine of French ingredients and Mexican flavours. After a stint in Mexico, the pair returned to his roots in the Ain, where they create balanced dishes, discerningly complemented by a variety of sauces and condiments: scallops and macha salsa, pastrami-style roast beef given a boost by salsa verde, veal rump elevated by an intense m

This is the kingdom of Stéphane Prévalet, a champion of local produce and home-made fare who enjoys venturing off the beaten path of culinary tradition. Examples include a pot-au-feu terrine of Bresse poultry with tarragon mayonnaise or Dombes duckling, mashed carrots and confit of lemon… A minimalist interior decorated with birch trunks sets the scene in this trendy establishment.

In the heart of Buellas village, chef Christophe Favre dishes up a modern score tinged with a carefully considered creative spin. Favre provides you with a no-choice, single set menu that features one or several seasonal veggies or fruits and which changes fortnightly. For example, turnips may be crafted into a light frothy mousseline, roasted in butter, creamy or confit (without forgetting the dessert of golden turnips), and then flanked by perfectly cooked premium produce (seabass, Charolais beef, oranges from Nice). The lobster menu is available almost all year round on request; the bistro

This family-run establishment, which has had a contemporary makeover, affords relaxing views over the surrounding grounds. Chef David Lachavannes continues to deliver tasty and coherent cuisine that makes the most of ties with local producers. The market-fresh "Menu du Marché" served on weekdays is a bargain; the weekend menus are more ambitious. A real gem.

In a small village near Vonnas, the owner chef serves a bargain priced lunchtime menu and a surprise menu (in several stages) which varies according to the season and market availability, with a distinct fondness for locally sourced ingredients. All of which is served by cheerful Amandine, the chef’s spouse, in their spruce, tastefully appointed venue.

Disciples of the Slow Food movement, Estelle and Andreas Baehr are passionate about showcasing premium fresh, organic and local produce. Beautifully balanced and seamlessly crafted, the lunch and dinner set menus are a culinary masterclass – dishes such as pollock served with saffron-infused grenaille potatoes, cockles and emulsion of rockfish soup tick all the boxes. Good recommendations when it comes to biodynamic wines.