Cuisine:

• French

L'Auberge Bressane Description:
Rejuvenated staff and décor with old-fashioned cooking such as quenelles, Lyonnais sausage, oeufs en meurette (eggs in a red wine sauce), and chicken in a creamy vin jaune (white wine from Jura) sauce with morel mushrooms. Tried-and-true classics. A Norwegian omelet for dessert must be ordered at the beginning of the meal. A la carte around €45.


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