The story
Since 1994, Frédéric Martin has been welcoming guests to La Table Bâgésienne in the medieval town of Bâgé-le-Châtel, just outside Mâcon. Before opening his own kitchen, Martin trained in some of France’s most demanding houses: Georges Blanc, the Palais de l’Élysée, and Le Gavroche in London. That foundation is evident in every dish – precise, rooted in tradition, yet never static.
Martin’s philosophy is straightforward: “Élaborer une cuisine sur place et privilégier l’utilisation de produits frais.” The menu moves with the seasons and draws heavily on local producers. Cyril Dégluaire supplies the Bresse poultry; the dairy comes from the laiterie d’Etrez; meat is sourced from the abattoir des Crêts and the ferme des sables. All meat is French.
Signature dishes include the pomme Anna de grenouilles – frogs’ legs sautéed Dombes-style with a creamy garlic butter, and the volaille de Bresse finished with a cream sauce of vin jaune and morels, served alongside crêpes parmentières. For those who love foie gras, the confidentiel pour foiegrasphile changes with the season. The menu also offers a palette du berger in three variations and a beef fillet with foie gras at its heart. Desserts are made in-house.
La Table Bâgésienne holds a Michelin Bib Gourmand – an award for good quality at moderate prices. Remarkably, it has retained this distinction for over twenty-five consecutive years, making it one of the longest-standing Bib Gourmand restaurants in France. The recognition reflects both the consistent cooking and the welcoming atmosphere that Martin and his team, including Laure, Mélian, and Evan, maintain.
The restaurant offers outdoor seating and is wheelchair accessible. It also provides event catering, takeaway dishes, and occasional cooking classes. The spirit, as Martin puts it, is one of sharing: “Pour doubler le bonheur, il faut le partager.”
Recognition
Ambience
Details
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