The story
At Auberge le Perdrix in Bordeaux, chef-proprietor Olivier Guazzetti leads the kitchen of a chalet dating to 1684. His approach embraces authentic Jura cuisine, drawing on recipes passed down through generations to create meals that resonate with visitors year after year.
The all-wooden dining room offers a warm atmosphere situated over 1,000 meters above sea level. This setting creates a sense of distance from the bustle below, allowing guests to focus on the comforting textures and flavors presented at every table.
The menu highlights produce from the Haut-Doubs, featuring a deliciously runny tartine topped with melted Morbier cheese aged in Arbois wine or a baked egg paired with creamy cancoillotte. Hearty options include the Perdrounette, a combination of plump potatoes, sautéed onions, bacon from the Haut-Doubs, and rich grivois, alongside a delectable Comté fondue meant for two.
Meats take center stage cooked over a wood fire, showcasing Charolais ribeye steak, juicy rump steak, dry-aged prime rib, and slices of local ham. Light and creamy chocolate mousse or a delightful iced nougatine provides a sweet finish to the service, which maintains consistent popularity reflected in the recognition of this Jura cuisine by Le Fooding for 2026.
Recognition
Location
