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After spending several years cooking on the shores of the Mediterranean, Michel Béjeannin has returned to his native region, the Jura. His cuisine is amply inspired by the 26 years he spent under the sunny skies of the Côte d’Azur, and every dish will be a treat for your taste buds.
Michel Béjeannin is an innovative chef who expertly transforms the best products while treating them with the greatest respect. With his blends of sweet and savoury flavours, his subtle use of rare spices and his choice of unexpected products, his creative cuisine is an explosion of tastes.
Out of respect for tradition, regional products and the poularde, or fattened chicken, of Bresse feature prominently in Michel Béjeannin’s cooking. But when a chef has spent 25 years along the Mediterranean coast, fish and seafood are necessarily well represented too.
In 2013 the newspaper Le Monde devoted a full page to Michel Béjeannin in an article celebrating the famous bouillabaisse, or fish stew, that he prepared in his restaurant in the L’Estaque district of Marseille.
A few years later it still features on the menu of his restaurant in the Jura...
Wines are not neglected at the Michel Béjeannin restaurant. Véronique constantly chooses wine-growers’ wine in a quest for the expression of their local terroir.
These carefully produced wines full of character will be recommended to accompany the dishes you choose.