Behind a handsome half-timbered façade in the centre of this picturesque medieval town, this restaurant has a charming interior. Like any self-respecting disciple of Escoffier, the chef prepares delicious regional-style dishes, such as pike quenelles with "Geoffroy sauce", Bresse chicken pot-au-feu, sabodet (pig's head sausage) à la beaujolaise, Dombes carp. Pleasant guestrooms available.