This is the domain of chef Stéphane Prévalet, a major proponent of ingredients from the local terroir and home-made fare, who is adept at veering off the path of tradition. For example, tuck into the Dombes duckling cooked two ways: the fillet cooked rare and the leg prepared as a pastilla with dried fruit… in a refined space decorated with birch trunks. Our kind of place.
- MICHELIN guide inspectors