Restaurant l'Auberge d'Aranc

Situated in the pleasant surrounds of the village of Aranc, the Poêlée Restaurant in the Auberge d’Aranc proposes a host of regional specialities such as frog’s legs cooked according to Mme Monnier’s traditional recipe.

Restaurant l'Auberge d'Aranc


The Auberge d’Aranc has created the ‘Saveurs du Bugey ‘label to highlight the locally produced ingredients used in its restaurant such as cheeses from Aranc, Hauteville-Lompnes and Brénod and fresh fruit and vegetables from Izernore. These are all used in the Bugiste Fondue and Bugiflette that the Poêlée Restaurant is well known for. The restaurant can carter for up to 54 diners, 30 of whom can be seated on its lovely terrace and is open daily from January the 12th to December the 20th,, except Sunday evenings during the winter months.

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