Auberge de Contrevoz

Rating: 11
Author: Gault&Millau

01300 CONTREVOZ

11/20
Gourmet Restaurant

Chef: Franck Pellicioli
Services: Access for people with disabilities | Children's Menu | Cooking lessons | Private Parking | Terrace

Budget (€)

Indicative price per person (excl. drinks)

21 to 40

Gault&Millau's review 2025

This Bugey inn, run by Franck Pellicioli in the kitchen and his wife Florence in the dining room, works with market produce and seasonal produce, with a certain originality that's welcome in a region where the same dishes are found from one table to the next: carp cookie with freshwater shellfish jus, leg of lamb mechoui style, vegetables with almonds and candied apricots, foie gras marinated in banyuls, coconut tiramisu. The cellar, on the other hand, gives pride of place to Bugey wines, and why not...