Philippe Bouvard

Here, cooking is an art of living...

After working in a number of hotels and palaces from Paris to Cannes, and learning from several great chefs, chef Philippe Bouvard took over the family café-restaurant to offer you tasty, delicate and refined cuisine at the crossroads of Bresse and Jura. An outstanding saucier and pastry chef, P. Bouvard also excels in cooking
cooking poultry and fish. The house uses local produce (Bresse chickens, trout, etc.) and seasonal produce.

A historic, gourmet and welcoming address in the heart of Balanod.

Specialities: Comté soufflé with morel mushrooms, semi-cooked trout in a smokehouse, Bresse capon two-cooked, Norwegian omelette (a recipe inherited from his grandmother, "la Manette"), homemade ice creams and sorbets, sweetbreads cooked in Savagnin wine, large sea bream roasted with lemon thyme and garlic cloves...

A warm, gourmet address where you'll feel right at home.

Selected by the Michelin Guide 2021 and listed in the "Assiette Michelin".