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.

Guarantor of a family tradition, master chef Philippe Bouvard excels in sublimating products with character as well as expertise.

His restaurant in Balanod gives pride of place to Jura and Bresse traditions, with the addition of top-quality products: soufflé with Comté cheese and morel mushrooms, calf sweetbreads, Bresse chicken in yellow wine, Arctic char, cheeses from the local dairy...

This generous, gourmet cuisine continues the tradition of family meals, as well as express or extended stops for travellers in a "Madeleine de Proust" atmosphere: our grandmothers' crockery and cutlery, where the dishes are served, are sweet reminders of this.

Specialities: soufflé with Comté cheese and morels, 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, Bresse chicken, Arctic char...