Mets et Vins

Mets et Vins in Bourg‑en‑Bresse, open since 2005, champions revisited terroir cuisine combining seasonal flavours and fresh products with 92 local producers. The kitchen offers menus such as Clin d’œil du jour, Saveurs saisonnières and Plaisir des sens. The house holds a Michelin Guide Bib Gourmand, lists roughly 150–180 wines plus selected artisanal beers and fruit nectars, runs an in‑house atelier with cooking classes and sells gift vouchers and culinary experiences; a catering arm provides tailored services for weddings and large external receptions. Dining room is clean and original with minimalist touches, a full wall of birch trunks and artistic photographs of fruit and vegetables; seating for 40 covers. Cuisine is modern, creative and gastronomic, rooted in the regional terroir; dishes are seasonal, made from fresh, mostly locally sourced ingredients to highlight product flavours. Chef Stéphane Prévalet, Maître Restaurateur since 2012, trained with Chef Constant at the Crillon and Chef Henriroux at La Pyramide and worked at the Ministry of Foreign Affairs. Specialties: duck foie gras; veal sweetbreads; deboned frogs with confit tomatoes; Bresse chicken; dark chocolate fondant; crème brûlée.