Michel Béjeannin - Auberge de Chavannes

Auberge de Chavannes is a Logis hotel and gastronomic restaurant near Lons‑le‑Saunier in the Jura. The establishment was starred by the Guide Michelin for 27 years and is currently listed in the Michelin Guide, and the team aims to continue that tradition of warm hospitality. Wine is central: the cellar holds more than 350 references (around 3,000 bottles) with emphasis on natural, biodynamic and owner‑producer wines from the Jura and beyond. This family‑run auberge serves as a distinctive gastronomic stop between Bresse and Jura. The restaurant is small and convivial with three intimate dining rooms and, in winter, a prominent stone fireplace. A seasonable terrace and organised garden provide outdoor dining beneath a wooden pergola and beside a pétanque area. The property includes a landscaped garden, private terraces on some rooms and a large free parking area. The kitchen navigates between land and sea, combining Franc‑Comtois terroir and Mediterranean influences in frank, creative seasonal plates. The team embraces bold sweet‑and‑savory pairings and subtle, rare spices, selects the best seasonal products, works with regional artisans and uses herbs and vegetables from the auberge’s own potager. Menus include tasting and set options and a vegetarian "Menu Bien‑être". Michel Béjeannin (Chef) returned to his native region after 26 years cooking on the Mediterranean coast and has run the auberge since 2012 alongside Véronique. Specialties include poularde de Bresse with morels and Vin Jaune; assiette de dégustation de poissons in bouillabaisse style; Dorade Royale with yuzu and saffron; filet of omble from Fontaine (Moulin de Pierre); epaule d’agneau slow‑cooked with ras el hanout (tajine style); and trout preparations (gravelax and smoked trout).