The town's most famous brasserie, proudly bearing the name of its founders who settled in Bresson in 1852. Today, it's a modern venue offering a consistently high standard of service for contemporary or more traditional dishes: salmon gravlax with beet, escargots en persillade and brioche tiédie, poultry nems, langoustine ravioli with truffle and foie gras, Parra blood sausage with apples, fricassee of veal kidneys... Classic and varied desserts, including the Zugmeyer evoking the famous chocolate house.