Mets et Vins

Rating: 12
Author: Gault&Millau

01000 BOURG-EN-BRESSE

12/20
Gourmet Restaurant

7 PHOTOS

Cooking: French
Services: Access for people with disabilities

Budget (€)

Indicative price per person (excl. drinks)

28 to 112

Gault&Millau's review 2025

A stint with Henriroux and Constant and almost twenty years' experience have made Stéphane Prévalet a recognized figure in Bresse cuisine. The chef works mainly with local produce, showcasing seasonal compositions inspired by tradition. There are a few timeless dishes, such as sweetbreads à la meunière or Bresse chicken with crayfish and crêpes parmentières, as well as more ephemeral ideas, such as woodland mushroom pot au feu, cod with seaweed risotto and shellfish sauce, or seven-hour lamb shoulder with tortiglioni and mushrooms. Well-built cellar, with 150 references.