Auberge Bressane is the work of two restaurateur brothers, Jérôme and Stéphane Dumant. Recently, they added the terms'medieval restaurant' to their brand.
The medieval period lies between Antiquity and the Renaissance. From the 5th to the 15th century. Were the wheelbarrow and a dish served at the AubergeBressane invented at the same time? I suppose the Dumant brothers checked. Why not pike quenelles 'like in Nantua' or frog legs...? The dishes are not new, but the decor, tapestries, wood, and leather fit well into this designation. It is a classic and excellent address in the capital if you cannot reserve a table at the new 3-star Le Gabriel, which is full. So let's find those who are fully booked without being the stars of the Red Guide. An opportunity to see what a classic is becoming, full of an enlightened clientele.