infographie©ville de bourg
Whether in a Michelin star restaurant or a typical country inn, wherever you go cuisine is a high art and the gourmet is in his element.
Dining delicacies are all from one place: Bresse. With its farmland and agri-food industry, the region has been a culinary landmark for centuries. In the early twentieth century, in keeping with the tradition of home cooking, gastronomy became a major art and the number of reputed restaurants skyrocketed.
Prestigious poultry
Whether roasted or in a cream sauce, succulent Bresse chicken is the uncontested star on any menu. It is the only poultry in the world to have had a label of origin since 1957, which has been celebrated in December every year since 1862 in the "Glorieuses" contests. These competitions reward the very best of local production and pay tribute to the expertise of poultry breeders.
Master chefs
Cooking is a high art and gastronomy a great pleasure! In Ain, a number of chefs have elevated these concepts to the level of a gustative symphony in keeping with the tradition of home-cooking perpetuated by the "mères cuisinières", and world renowned chef, Georges Blanc. The entire Bresse region is renowned for its fine dining, where gaining stars is not the only means to gain recognition. A whole range of restaurants are worth a visit !
Discover some of the gourmet restaurants!
› Georges Blanc (in Vonnas and Bourg-en-Bresse)
› Alain Chapel (in Mionnay)
› Le Français (in Bourg-en-Bresse)
› L'Auberge Bressane (in Bourg-en-Bresse)
› La Marelle in Péronnas (in Péronnas: Bourg exit, direction Lyon)
Local flavours
Bresse chicken, pan-fried frogs' legs with parsley, pike dumplings in a Nantua sauce, stuffed carp from the Dombes, Bleu de Bresse (blue cheese), a Bresse style galette covered with a generous coating of cream... the diversity of local produce satisfies the most hearty of appetites and the most refined of culinary tastes.
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Vibrant markets
Vibrant and authentic, the market is the last word in tourist stop-offs! Since the twelfth century, it has been the meeting place for small-scale local producers. The bustling Wednesday market is one of the few in France where you can buy live poultry. Organic markets and local markets add to the smorgasbord of delights on offer.
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