Hiking trail: Chapels and castles

A masterpiece of Romanesque art, it bears witness to the artistic and religious fervor of the late 11th century, and was built by the monks of Tournus. Trilingual audio guide inside. Key available from the tourist information office in Bâgé-le-Châtel.Recognised as a jewel of roman art, the building has been listed as a historic monument in 1840 and hosts concerts and exhibitions during eh summer.Throughout the year an audio-guide (English and german) is available to visitors and there are explanatory signs inside and outside the building (keys are available to you at the neighbouring house)

The last vestige of a former commandery of the Order of Saint Lazarus. Its rich history and "carron" architecture still conceal many enigmas. Pilgrims came to the chapel to cure sickly children.

The ramparts were built in 1399, forming a perfect circle around the village. A few watchtowers and brick walls (privately owned) bear witness to this medieval past. It's possible to take a walk around the ramparts.

Frédéric Martin has been welcoming diners to the former capital of Bresse since 1994, with updated traditional menus and a local influence: pomme Anna frogs, sautéed like in Dombes, with garlic butter cream.Having worked in the kitchens of Georges Blanc, the Palais de l'Elysée and Le Gavroche in London, the chef now welcomes you with his traditional menus, updated to reflect local influences, including their specialties, pomme Anna de grenouilles, sautéed as in Dombes with garlic butter cream. Cyril Degluaire's Bresse poultry with morel cream and vin jaune, crêpes parmentières and a more modern cuisine, the palette du berger in three variations, filet de boeuf au cœur de foie gras, le confidentiel pour foiegrasphile, chaud froid d'agrumes are there to intoxicate your taste buds, all served with, essentially, proprietary wines. Since 1999, La Table Bâgésienne has been awarded a Bib Gourmand by the Michelin Guide, making it one of the oldest Bib Gourmand restaurants in France! We can also cater for special events (weddings, cocktails, takeaways). Cooking courses (will be posted on the site).

Restaurant with simple lines and a natural feel. Specialties: poultry liver cake, quenelles, snails, fried fish, frogs to order, gaudrioles (sweet shortbread made from gaude flour).Culinary specialties: Gaudrioles (sweet shortbread), chicken liver cake, chicken aiguillettes with Bleu de Bresse, quenelles with shallot sauce and Mâcon villages, snails, Bréchets, fresh fried Saône fish in season, frogs to order. Family meals, birthdays...