Auberge de l'Abbaye

The story

Auberge de l'Abbaye, Ambronay – Michelin-Starred Modern Cuisine

The Setting

At the foot of the majestic Notre-Dame d’Ambronay Abbey, a stone country house stands in the heart of the village. Inside, luminous local stone, aged wood, and custom Jouy fabrics create an atmosphere that feels like opening a trunk of happy childhood memories. The dining room, fully renovated in summer 2022, balances contemporary comfort with the soul of the old building – alcoves, contemporary stained glass, and a vaulted wine cellar where guests can choose their bottle. Ambronay itself, a “Petite Cité de Caractère,” nestles between the vast Ain plain and the cool forests of the Bugey region.

The Chef

Ivan Lavaux is a son of the Bugey. Born in Nantua, he served as an altar boy at the abbey before training at the hotel school in Thonon-les-Bains. He refined his craft in multi-starred houses: Château de Divonne with Guy Martin, Guy Savoy in Paris, the Hôtel Martinez in Cannes, La Palme d’Or, La Chèvre d’Or, and Léon de Lyon. In 2003 he returned to his roots, buying the village bar and transforming it into an inn that reflects his character – authentic, fresh, luminous. He works the dining room and kitchen alike, orchestrating both service and creativity alongside young talent Pierre-Louis.

The Cuisine

Ivan Lavaux describes his cooking as personal, creative, and flavourful – “a cuisine focused on vegetables and herbs.” Each plate is the result of long reflection on the monastic cooking of the abbey, inspiring subtle culinary journeys. The essential lies in nature: simplicity and authenticity without artifice. Twice a week, local foragers deliver wild herbs, plants, and flowers from the Bugey. All produce comes from within 100 km of the restaurant, pesticide-free. Water is filtered on-site, reducing bottle transport. Waste is transformed into creative challenges, moving toward zero waste. In 2026, the restaurant earned a Michelin star for high-quality cooking, and the Gault&Millau Tour Auvergne-Rhône-Alpes awarded it the Trophée de technique d’excellence. The result is modern cuisine that is both thoughtful and instinctive, with frank flavours and striking contrasts – a genuinely local, sustainable gastronomic experience.