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Fodor's France 2014
L'Auberge Bressane Review
Overlooking the Brou church, the modern, polished dining room and chef Jean-Pierre Vullin's cuisine are a good combination. Frogs' legs and Bresse chicken with wild morel–cream sauce are specialties; also try the quenelles de brochet (poached-fish dumplings). Jean-Pierre wanders through the dining room ready for a chat while his staff provides excellent service. Don't miss the house aperitif, a champagne cocktail with fresh strawberry purée. The wine list has 300 vintages.
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We saw London, we saw France and lots more.
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