Au Chalet de Brou

You'll find flavorful and relatively inexpensive food at this unpretentious restaurant across from the village's most famous church. Specialties include a "cake" of chicken livers served with essence of tomato; quenelle of pikeperch with lobster sauce; frogs' legs in parsley sauce; and at least a half-dozen kinds of Bresse chicken, served with your choice of morel-flavored cream sauce, raspberry vinegar, or chardonnay sauce. Some purists (including us) opt for it simply grilled in order to appreciate the unadorned flavor of the bird in its own drippings. Dessert may be an apple tart presented, according to your choice, hot or semifrozen.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.