The story
Le Bistronome en Beaujolais in Villefranche-sur-Saône was founded on a straightforward principle: focus on the fundamentals of cooking. The result is a restaurant that balances gourmandise at lunch with gastronomic refinement at dinner, earning a Michelin Recommended distinction.
Chef Aurélien Mazard describes his approach with three words: Product, Time, and Taste. A Master Restaurateur and member of the Toques Blanches Lyonnaises, he draws inspiration from the chefs who guided him early in his career. “Cooking is an extension of oneself,” he says. “Of one’s sensitivity, one’s history, one’s personality.” His values—sharing, transmission, sincerity, and excellence—are evident in every plate.
The kitchen prioritises quality seasonal produce from local producers, working with short circuits to minimise environmental impact. This commitment to terroir and sustainability is central to the restaurant’s identity. The bright, air-conditioned dining room welcomes guests Tuesday through Saturday, offering a setting that is both warm and refined.
The menu changes with the seasons, showcasing creative modern cuisine inspired by the region’s growers, breeders, and winemakers. All dishes are served exclusively as a set menu, ensuring a complete experience. The restaurant also honours the Beaujolais spirit of conviviality, pairing food with wines from passionate local vignerons. Owner Frédéric Baggieri and Chef Mazard invite guests to take time to discover the art of living in Beaujolais—a philosophy that makes Le Bistronome en Beaujolais a destination for thoughtful, accomplished dining.
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