Les Bons Enfants - Carta

O Comptoir

➤ 19 Avenue Alphonse Baudin, 01000, Bourg-en-Bresse, France

Carta • Thé • Salade • Français • Européen

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"I recently passed through this town and made an incredible discovery when I stopped at this restaurant. From the first bite, I was seduced by the fresh chickpea gazpacho, a real explosion of flavors. The duck breast was simply delicious, perfectly cooked and the accompaniments equally tasty. An exceptional dining experience that I highly recommend!"

Ô Beurre Noisette

➤ 16 r. de la République, 01000 Bourg-en-Bresse, France

Carta • Européen • Mexicain • Français • Fruit De Mer

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"My wife and I had a fantastic evening and dinner here. We booked on the basis of recommendations, yet from outside, it may not look that appealing at first sight. Do not be put off!!!! We both took the €34 menu. The ingredients were good quality and the courses were very well executed with lovely taste combinations (not necessarily original but didn't matter a jot). The food was beautifully presented, and really tasty. The sauces of the main courses were particularly good and refined. The desserts were simply delicious, beautifully presented, and the portion sizes were great. We had a great aperitif maison, and good wine with the meals. The service was efficient, and the right speed (not too quick, not too slow). This restaurant is worth a detour, and if we're in the region, we'll be back."

Cosy Cook

➤ 27 boulevard Paul Bert, 01000, Bourg-en-Bresse, France

Carta • Bière • Viande • Fromage • Français

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"Having put a point of honour for 63 years to refuse to set foot at mac do, it was on the advice of friends that yesterday at night, I went to eat a hamburger at the cozy cook. very honestly, it’s not the style of restaurant I’m used to to frequent. If I’m surprised by the decoration, I’m even more pleasantly surprised by the discovery of a beautiful terrace in the back of the building. a nice welcome, a cool and efficient service, a richly filled plate, fries to the top. has our table, 3 cooked steaks requested and perfectly successful. a glass of a strong wine in aperio, followed by a very good red Chilean wine. a very good quality price. I recommend for a good start of the evening."

La Bigoudene

➤ 22 rue Jules Migonney, 01000, Bourg-en-Bresse, France

Carta • Thé • Kebab • Salade • Fromage

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"Excellent creperie in a not very busy street in Bourg. Preparation on site to order, all the ingredients are fresh and the pancakes are generous and well prepared. Reasonable price. The cider is very good too Service: Dine in Meal type: Lunch Price per person: €20–30 Food: 5 Service: 5 Atmosphere: 3"

Racines

➤ 1981 Avenue De Trevoux, 01000, Saint-Denis-lès-Bourg, France

Carta • Kebab • Cafés • Fruit De Mer • Cuisine Moderne

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"Beautiful discovery that this Racines in the Domaine du Lac a little outside of Bourg-en-Bresse. A large bourgeois family house in a park with a room of water, a relaxing and green environment, a terrace in the middle of a wooded park of a few hectares. Nature, calm, a perfect place to spend an excellent time. The interior is rather surprising and unexpected with a pretty contemporary setting. Paints as in a gallery, old motorcycle in a corner, and a small interior room for restoration. But in this season, it will be best to go to lunch on the pleasant shaded terrace with its parasols and views of the lake and even animals. David Lachavannes is a member of the Cuisiniers of the French Republic, Eurotoques or the prestigious Culinary Academy of France and is among the twelve young national talents of Gault Millau. It offers an original and modern kitchen, attached to local products. Several menus but for lunch we will choose the remarkable first menu wisely priced at 40 euros. An amuse-bouche to start with an espuma of gaspacho. Inside, the impressive Meurette egg 2023. Meurette eggs are a dish of Burgundy origin. It is a poached egg dish and a red wine sauce. This explains the name of the dish since the meurette sauce is a red wine sauce. It should also be added that the meurette egg is actually a dish made from the remains of the burgundy beef. The latter is prepared with a red wine sauce. So it was enough to recover the sauce and put a poached egg in it as well as other ingredients like mushrooms or bacon. But here it is a completely redesigned and beautifully modernized dish! First of all a perfect egg that is cooked at low temperature, is an egg that, as its name suggests, is cooked in a non boiling water, at 64°C. The mushroom is the portobello of brown color, with firm texture and a slightly smoky flavor. Smoky bacon, a milky emulsion on the top, a sail of red wine that is a fine gelatin lam, and a very aesthetic lace of bread. All the markers of the recipe are original and it’s a perfect gourmet. A main dish with several components, a famous boneless scale net and reconstituted as a perfect cooked sausage, a fine mossline with bits, a cream of small peas, a gnocchi with fried ores, a rulade of green cabbage, a few red wine shallots and liquorice. A lot of work in this very nice very balanced plate. Very nice dessert just as good as beautiful, a pear, pear, vanilla, chocolates, hazelnut, Dulcey that is a blonde chocolate made from white caramelized chocolate. The process of its manufacture gives white chocolate, milky white, a shade of brown that looks like caramel. Some nice mignardises with the coffee. As wine, a Saint-Véran, Domaine de la Croix Senaillet 2020 Richard and Stéphane Martin, very light yellow, brilliant, crystalline, pale gold. On the nose, subtle aromas of fruit (fish, pear) or acacia, goatfoli, fern, on frequent notes of fresh almond, hazelnut, cinnamon, butter and sometimes honey. Beautiful service, precise cuisine with quality products, aesthetic dressages, gourmet and contemporary dishes that respect traditions."