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Starters at Auberge De L'abbaye: A Symphony of Local Flavors and Seasonal Ingredients.

Begin your culinary journey with exquisite starters crafted to highlight the best of Ambronay's local produce. Savor the velvety velouté de courge et butternut , a smooth squash and butternut soup, perfectly complemented by a delicate cloud of toasted bread and the rich flavors of traditional jambon de pays. For a unique twist, try the lentilles d’Ambronay en risotto , combining the earthy lentils of the region with creamy Comté cheese, fresh scallions, and the subtle citrus notes of mandarin tagetes flowers. These starters set the tone for a memorable meal, embracing local tradition with a contemporary flair.

Mains: Artful Compositions of Regional Excellence and Seasonal Freshness.

The main courses at Auberge De L'abbaye showcase the remarkable bounty of the Auvergne-Rhône-Alpes region. Delight in the filet de truite de l’Ain sur macération d’herbes fraîches , a freshly caught trout filet gently laid on a bed of macerated fresh herbs, enhanced by tender young spinach leaves and the subtle tang of blood sorrel. For a more robust option, savor the dos de chevreuil poêlé , a pan-seared venison back served with rich Pata Negra bacon, roasted figs, and a woodland medley of porcini and oyster mushrooms. These dishes reflect the kitchen's dedication to balancing wild and cultivated flavors with artistic precision.

Desserts and Drinks: Sweet Finales and Refined Refreshments.

Conclude your meal with a dessert that captures the essence of rustic charm and sophisticated flavor. The dessert autour du foin, des épices et du café , a creative interplay of hay, warm spices, and rich coffee notes, offers a memorable, aromatic finale. The beverage selection complements the menu beautifully, featuring carefully chosen regional wines, artisanal cocktails, and quality coffees that enhance every bite and sip.

Specials and Seasonal Menus: A Culinary Adventure with Chef Ivan Lavaux.

At Auberge De L'abbaye, diners can indulge in exclusive tasting menus that celebrate the finest local and seasonal ingredients, meticulously prepared by Chef Ivan Lavaux. These menus offer a dynamic experience, inviting guests to savor a curated selection of dishes that evolve with the seasons, marrying innovation with regional tradition. Whether you're a dedicated foodie or a traveler seeking authentic French culinary artistry, this Michelin-starred gem promises a refined and unforgettable dining journey.

Starters Velouté de courge et butternut with toasted bread and jambon de pays, Lentilles d’Ambronay risotto with Comté, scallions, and mandarin tagetes flower.
Mains Filet de truite de l’Ain with fresh herbs, young spinach and blood sorrel, Dos de chevreuil poêlé with Pata Negra bacon, roasted figs, porcini, and oyster mushrooms.
Desserts Dessert autour du foin, des épices et du café – a creative dessert featuring hay, spices, and coffee.

5.8

47 Pl. des Anciens Combattants, 01500 Ambronay, France

04 74 46 42 54

Closed - Opens 8:00 PM

Monday

Closed

Tuesday

Closed

Wednesday

12:30–13:30, 20:00–21:00

Thursday

12:30–13:30, 20:00–21:00