Gourmandise is our core business.
And the local specialities our vocation.
To accompany our delicious Beaujolais and Mâcon crus, local products take pride of place.
We prefer genuine and honest cuisine to sophisticated decor. First and foremost the product and its preparation.
Rediscover culinary roots. A cockerel that has simmered for hours at low temperature in a Juliénas du Mont Bessay wine. Bourgogne snails in a reduced Mâcon wine sauce with a touch of garlic, a few mushrooms and chopped fresh parley. A fillet of Charolais beef in a thick Beaujolais wine sauce. A quenelle of pike caught in the Saône (when available) in a tasty crayfish coulis.
Just a few examples of local gourmet dishes. We go a little further afield with vanilla veal chop à la plancha just seared or plain scallops à la plancha, a pan fried slice of foie gras served on an Arborio risotto with an Alba truffle flavoured caramel.
Discover a Fougerus cheese with truffles or our Cenves goat cheese and the famous René Richard Saint Marcellin from Les Halles in Lyon.
A dessert may be traditional, such as a plump Guadeloupe rum baba or a seasonal fruit tart, or may be lighter, such as strawberry soup or a large slice of pineapple roasted with vanilla. Ice cream and sorbets are home made, offering explosions of iced flavours.
Sylvette ALIZER will welcome you every evening except Mondays. The restaurant is open for lunch on Wednesdays, Saturdays, Sundays and public holidays. Group lunch or evening bookings are taken for any day of the week. It is wise to book your table as there are a limited number of covers in order to maintain the quality of food and service. Our menus are regularly updated on our site according to seasonal availability, but there may be last minute changes, so please feel free to contact us (French only, click here).
Bertrand ALIZER and Eric MONNIER,
in the kitchen will do their very best to please you.
Le Bourg
