The restaurant of the Auberge de Chavannes in Lons-le-Saunier
A beautiful gastronomic stopover between Bresse and Jura, a stone's throw from the A39
After 26 years spent cooking on the shores of the Mediterranean, Michel Béjeannin has returned to his homeland, in the Jura, where he exercises his talents as a chef at the beautiful Auberge de Chavannes. Inspired by his years spent in Provence, his cooking moves between land and sea, Franc-Comtois flavours and Mediterranean specialities, allowing the trout from the Moulin de Pierre and the poularde de Bresse to rub shoulders with the bouillabaisse!
A frank and sincere, evolving and creative cooking which does not lack a certain audacity. According to the seasons, Michel Béjeannin selects the best products, sometimes unexpected, which he skilfully transforms, daring to mix sweet and sour flavours and the subtle use of rare spices.
His beautiful dishes are accompanied by herbs and vegetables from the Auberge's garden.
A warm and professional atmosphere
In the dining room, you will be greeted with a warm and professional smile by Véronique Béjeannin, who, as the perfect ambassador of the chef's cooking, will be able to advise you and guide you in your choices, including those of the wines. At the Auberge de Chavannes, wines have a very special place, as your hosts pay a tribute to the work of winegrowers with a natural wine philosophy. They select wines of character made with honesty and without the addition of inputs and chemicals.
Present on the "Raisin" natural wine application, they offer a very fine list of wines which highlights the Jura vineyards.
You will appreciate the friendly and confidential setting of the small restaurant room in which a beautiful stone fireplace is enthroned, ideal for savouring good winter dishes by the fire or enjoying the park and its greenery on the terrace in the summer. The three small rooms allow us to offer our guests different atmospheres.
The wines of the Auberge de Chavannes
More than 350 references and 3000 bottles from numerous meetings with the winegrowers, to understand the wines and those who make them, the soils, the terroirs, the history of the vineyard and the estates, the generations that succeed one another to give us the best of their land.
For wine, as for cooking, the winemaker and the cook must be guided by the love of the best to bring pleasure and the desire to share.
We offer wines from harvesting owners, organic and biodynamic wines, cultivating the land and remaining faithful to what nature is ready to offer them, such as those from Domaine des Ronces, Ganevat, Pignier and many others!
Passion, exchanges, sharing, the attention paid to the glassware,
Temperature of service of the wines, storage in the good conditions... all these details are important to us.
A la carte selection
Restaurant opening hours
Restaurant open Tuesday, Wednesday, Thursday, Friday, Saturday and Sunday lunchtime