Chicken of Bresse with cream

In the 1920’s the Petit Relais was one of the most renowned restaurants in the region. However, afterwards, it fell into a ruinous period of depravity that ended with it being transformed into a bar. In 1997, Géraldine and Vincent Dubourg purchased it and completely renovated the establishment. Today, the Petit Relais is a restaurant where comforting traditional dishes are served, such as the legendary chicken of Bresse, pan-seared, cooked in a stock of chicken bones and served with an indulgent cream sauce. Pure extravagance.