Scratch Restaurant

01000 BOURG-EN-BRESSE

13.5/20
Chef's Restaurant

4 PHOTOS

Chef Andréas Baehr

Cooking French

Services Disabled access

Price Indicative price per person (excl. drinks)

23€ à 59€

Gault&Millau's review

13.5/20

Chef's Restaurant Andréas Baehr's plates are a reminder that simplicity prevails, yet with apparent ease he produces compositions full of evidence. This is the common thread running through this lovely restaurant (which moved from the corner of rue des Bons Enfants in September 2024 to a new, more comfortable setting on rue Gustave Doré), which unfolds its message with fluidity and great harmony. Behind every scallop, Jerusalem artichoke or poultry dish is the chef's precise mastery of cooking and personal reflection, bringing to every plate a cuisine d'auteur rooted in its land and its time. The four-course menu is full of delicacy, with an egg at 64°C on an endive poached in clementine juice, butternut and black garlic, emulsified with clementine juice, all in contrast and play of cooking, Port-en-Bessin scallops snacked with lightly smoked leek and roasted hazelnuts, a fresh dish, Dombes poultry with chestnut cream in red wine, vanilla-roasted chard and salsify, Jerusalem artichokes, poultry jus and parsnip chips, a seasonal dish; a well-balanced dessert of chocolate and kumquat, financier and almond ice cream. As for the cellar, Estelle Baehr expresses her sincere passion through a committed selection of organic and natural wines, well organized around a hundred or so references (La ferme de Jeanne, Christian Binner, La Pinte, Pataille, Georges Roumier...).