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Sign up and I'll remember your taste, your people & your saves.
© 2026 Go Playfully Inc





Chef Stéphane Prévalet champions local Bresse and Dombes ingredients with creative flair. Try the chicory and blue cheese upside-down pie or Dombes duckling with Bugey blackcurrant in a minimalist dining room lined with birch trunks.
They recommend it:





Chef Stéphane Prévalet champions local Bresse and Dombes ingredients with creative flair. Try the chicory and blue cheese upside-down pie or Dombes duckling with Bugey blackcurrant in a minimalist dining room lined with birch trunks.
They recommend it: