The local speciality of Bresse is without a doubt the famous chicken, or Poulet de Bresse, prepared roasted, with a cream sauce, with crayfish, with morels and with  vin jaune.

You can also discover
a host of other tasty dishes from Bresse : 

Savoury specialities :

- la tête de veau (head of veal) : the dish of the marché de Louhans, traditionally served on Monday mornings.

- la friture (small fried fish) and les grenouilles (frogs'legs) : Bresse is criss-crossed with rivers and ponds full of fish that delight both fishermen and gourmets. To taste the best friture and grenouilles, reservations are recommended.

Sweet specialities :

 - les gaudes : made of roasted corn flour and cooked in water, these are eaten hot, salty or sweet with milk, or in the form of biscuits.

- les tartes bressanes : a tart made with fresh cream and sugar, or a tart made of sweet fromage blanc.

-les corniottes : a small pastry speciality of Louhans. Cream puff dough on a shortflake crust. It was traditionally prepared on Ascension day by the nuns in the Hôtel Dieu.

 Once you've read these tasty descriptions,
don't hesitate any longer to visit a restaurant … or local producers.