Located at the foot of the Abbaye d’Ambronay, this bright auberge boasts a pleasant contemporary decor. A native of nearby Nantua, and trained at the hotel school in Thonon-les-Bains, chef Yvan Lavaux began his career in the dining rooms of some of France’s finest restaurants, both in Paris and on the French Riviera. In his new life as a chef, he has proven to be an excellent artisan who, in his own words, abides by the “logic of his ingredients”. These are selected in the minutest of detail and are often local – but without overlooking excellent fish dishes such as skrei cod with celeriac rémoulade and ginger apple. Two surprise menus with a choice of dishes are available for lunch and dinner.
- MICHELIN guide inspectors
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