The story
Just south of Amiens, on the Route Nationale in Dury, La Bonne Auberge brings a refined sensibility to the tradition of the French auberge. Chef Vivien Lamotte leads the kitchen, offering a modern cuisine that is both fresh and meticulously crafted. The restaurant has earned a Michelin Recommended distinction, a quiet nod to its consistent quality.
Rather than a fixed à la carte, Chef Lamotte proposes “formules surprises” – surprise menus built around the best ingredients of the moment. This approach allows the kitchen to work with what is freshest, adapting the menu to the seasons and to the chef’s daily inspiration. The result is a meal that feels personal and spontaneous, grounded in technique and a respect for produce.
The restaurant offers several atmospheres to suit the occasion. There is a lounge area for a drink before dinner, a bar, and outdoor seating for warmer months. Private rooms are available for gatherings, and the space is wheelchair accessible. Dinner service runs from Wednesday to Saturday, and the attached boutique offers a selection of products to take home.
While the menu changes regularly, images from the restaurant’s kitchen hint at a style that is both classic and inventive: house-smoked salmon, foie gras paired with spiced gingerbread, a vacherin of chocolate and chestnut, and desserts built around apple, vanilla and nougatine, or strawberry and rhubarb. The cooking balances generosity with precision.
La Bonne Auberge is a place where the hospitality is warm, the flavours are direct, and the modern cuisine never loses sight of its roots. For a meal that feels both special and unpretentious, this Dury address is one to keep in mind.
Recognition
Ambience
Details
History
On the first floor of the historic "Auberge" in the old town, Chef Joël Khalil serves expertly crafted international cuisine that you wouldn't necessarily expect in the main town of the Jura region. Tender calamari rings, accompanied by a small frisée salad with vegetable pickles. A homemade duck liver terrine with warm brioche and a delicious fruit compote. A flawless vin jaune and morel sauce that rescues a poultry breast that might otherwise turn out quite dry, served alongside mashed potatoes and crisp vegetables. Or a standout tuna tataki with sesame seeds and kimchi, served with a Chinese cabbage salad. And to finish, a classic crème brûlée or an equally good, classic tart Tatin.
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