Restaurants cuisine régionale Beaujolais

Coming directly from the southwest, the brothers without bringing to this establishment a méridionnale touch with refined cuisine in the color of Southwest and Provence. And the land, they know! Bruno without leaving his restaurant of Uzès to make us enjoy his talent. And let yourself be seduced by the salad of saint-Jacques snackees snackees, potato chips. Nor do we miss this fresh, pan-fresh foie gras; to follow, a fish of the sésame sésame market, a beautiful thigh of duck conflict, pick of potatoes to the ceps or a coast of bull of Camargue and its juice. Côté serves, La is the specialty of the house: artisanal ice cream to milk jam in the salt of the Camargue, milk caramel and éclats of hazelnuts. At the aperitif, taste their Tariquet, a sweet sweet wine with a flowery bouquet, and come from the Gers. Do not hesitate to ask them, they welcome with great pleasure and kindness, family meals or friends. They will be happy to prepare small dishes tailor-made, and perhaps will try for their delicious, delicious, fully homemade.

Attention, located on the large axis of the RN 6 which runs along the Beaujolais, this address offers a large parking lot that can soon be too small! It is therefore preferable to reserve the table, even if the hotel has two terraces, one on the front side, one on the rear, and several rooms with two floors. A Saloir du Vigneron, which owes a great deal of its success to its famous «planks», cold and warm, on which we find the choice of sausage packages, of a of poultry, a coast of pork, the magret of duck, beef or saint-Jacques. All accompanied by fries and, for hot planks, a small salad. In a noisy and sooty area, the whole is not always attractive and the quality of meat deserves to be raised. A large map oriented towards the land to satisfy all appetites, from the pig's foot to the filet perch to the mâconnais, frogs produced to hot sausage. The service also lacks smiles for an address not so essential that this…

Situated on the central square of the village and in the heart of the Beaujolais vineyards, the terrace in summer will make you enjoy the atmosphere of a true wine-growing village, as you love them. A chef of trade and originally from La Rochelle, Valentin has transformed this establishment to give her all his soul and his passion for good cuisine. As a result of his travels, he was inspired to prepare tapas, which he offers to the aperitif lunch and evening, a souvenir of his Spanish getaway. From the south also, this pork foot with snails carries the map of new flavours. The region is not forgotten with the famous Lyon and Beaujolaises specialities: salami of Lyon, andouillettes… The good ranges will not be disappointed because the plates are well fitted. Side dessert, the three chocolate cake wins the palm!