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Gastronomy of the Bresse

The "Club des Cuisiniers de l'Ain"
Vincent Rivon, one of the members of the "Club des Cuisiniers de l'Ain" which was created in 1987, welcomes us to the Musée de la Bresse to talk about a few of the Ain's culinary specialities promoted by the Club. Fish from the Dombes, pike quenelles served with Nantua sauce, crayfish served with Bresse cream,... not forgetting the famous Bresse chicken. Enough to make your mouth water.
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