The story
In the village of Bonlieu, between the Lac de Bonlieu and the Cascades du Hérisson, the Auberge de la Poutre occupies a 1740 building that has been in the Moureaux family for generations. The restaurant’s name comes from the original 17-metre oak beam that still runs the length of the dining room ceiling. Chef François Moureaux grew up in this kitchen, watching his father cook and his mother run the front of house. Today, he leads the brigade, joined by Elsa and Sandrine in the dining room.
François Moureaux trained at some of France’s most respected addresses: Guy Martin at the Château de Divonne, Manuel Martinez at La Tour d’Argent, and Laurent Haudiot at Marius et Janette. He earned the title of Bocuse d’Argent France in 2015. His cooking is described as pure, simple and current, built on technique and a deep familiarity with the ingredients of the region. The restaurant has been recognised by the Michelin guide, a fitting nod to the precision and care that defines his modern seasonal cuisine.
The menu changes with the seasons. Recent dishes have included escalope of pan-fried duck foie gras with a passion fruit emulsion, flame-brushed trout with freekeh and lemon cream, and guinea fowl cooked low and slow then roasted, served with a sauce made from fir buds. The cheese course comes from Maison Janin in Champagnole, a family affineur run by Marc Janin, MOF Fromager 2015. The restaurant offers several set menus, including the eight-service “Grand Saut” surprise menu and the shorter “Gour Bleu” and “Saut de la Forge” options. The dining room, with its rustic charm and small shaded terrace, is open from May to mid-October.
Recognition
Ambience
Details
Location
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