Racines - Saint-Denis-lès-Bourg

Everything is perfect, welcome, service and especially what we taste. A very good address on Bourg en Bresse

Restaurant high level very nice discovery the chef is an artist It's art congratulations you deserve 2 stars. Without hesitation we will return to your home this Sunday 26 November 2023 d'un cadre sobre classe pururé we have traveled with a cocooning atmosphere a big thank you

A pleasant place for relaxation, a sought-after and creative cuisine, an explosion of flavours in the mouth The dishes are adapted according to food restrictions

A beautiful discovery, a nice park, a beautiful interior deco with very nice paintings, and in the plate of beautifully crafted products! Bravo to the leader and the whole team, we spent a very nice evening

Beautiful discovery that this Racines in the Domaine du Lac a little outside of Bourg-en-Bresse. A large bourgeois family house in a park with a room of water, a relaxing and green environment, a terrace in the middle of a wooded park of a few hectares. Nature, calm, a perfect place to spend an excellent time. The interior is rather surprising and unexpected with a pretty contemporary setting. Paints as in a gallery, old motorcycle in a corner, and a small interior room for restoration. But in this season, it will be best to go to lunch on the pleasant shaded terrace with its parasols and views of the lake and even animals. David Lachavannes is a member of the Cuisiniers of the French Republic, Eurotoques or the prestigious Culinary Academy of France and is among the twelve young national talents of Gault Millau. It offers an original and modern kitchen, attached to local products. Several menus but for lunch we will choose the remarkable first menu wisely priced at 40 euros. An amuse-bouche to start with an espuma of gaspacho. Inside, the impressive Meurette egg 2023. Meurette eggs are a dish of Burgundy origin. It is a poached egg dish and a red wine sauce. This explains the name of the dish since the meurette sauce is a red wine sauce. It should also be added that the meurette egg is actually a dish made from the remains of the burgundy beef. The latter is prepared with a red wine sauce. So it was enough to recover the sauce and put a poached egg in it as well as other ingredients like mushrooms or bacon. But here it is a completely redesigned and beautifully modernized dish! First of all a perfect egg that is cooked at low temperature, is an egg that, as its name suggests, is cooked in a non boiling water, at 64°C. The mushroom is the portobello of brown color, with firm texture and a slightly smoky flavor. Smoky bacon, a milky emulsion on the top, a sail of red wine that is a fine gelatin lam, and a very aesthetic lace of bread. All the markers of the recipe are original and it’s a perfect gourmet. A main dish with several components, a famous boneless scale net and reconstituted as a perfect cooked sausage, a fine mossline with bits, a cream of small peas, a gnocchi with fried ores, a rulade of green cabbage, a few red wine shallots and liquorice. A lot of work in this very nice very balanced plate. Very nice dessert just as good as beautiful, a pear, pear, vanilla, chocolates, hazelnut, Dulcey that is a blonde chocolate made from white caramelized chocolate. The process of its manufacture gives white chocolate, milky white, a shade of brown that looks like caramel. Some nice mignardises with the coffee. As wine, a Saint-Véran, Domaine de la Croix Senaillet 2020 Richard and Stéphane Martin, very light yellow, brilliant, crystalline, pale gold. On the nose, subtle aromas of fruit (fish, pear) or acacia, goatfoli, fern, on frequent notes of fresh almond, hazelnut, cinnamon, butter and sometimes honey. Beautiful service, precise cuisine with quality products, aesthetic dressages, gourmet and contemporary dishes that respect traditions.