The story
In the quiet town of Saint-Savin, just outside Bourgoin-Jallieu, Mathilde and Franck have built their own house of fine dining. The couple, who met in Lyon in 2008, bring years of experience working alongside great chefs in prestigious establishments to their restaurant, Les 3 Faisans.
Mathilde, a graduate of Ferrandi Paris, leads the kitchen with a focus on delicate, refined dishes that highlight seasonal produce. Her signature is the ris de veau cuit meunière — veal sweetbreads prepared in the classic meunière style. Franck, trained in pastry, creates desserts that are lightly sweetened and balanced, designed to complement his wife's savory work. Together, they offer a tasting menu that showcases their vision of modern cuisine.
The restaurant has earned a place in the Michelin guide, a recognition that speaks to the precision and care in every plate. The wine cellar is carefully curated to match the menu, and the team works closely with local producers to source authentic ingredients from the region.
Les 3 Faisans offers two private dining rooms for events, as well as a large shaded terrace for warmer months. The atmosphere is warm and convivial, described by guests as welcoming and attentive. The restaurant also hosts special evenings, such as the "Banquet des 3 Faisans," a communal dinner around a shared table at a fixed price, designed to feel like a family meal in a restaurant setting.
For those who prefer a more intimate experience, a chef's table is available. The restaurant is also well-equipped for private parties and professional events, with air conditioning and outdoor seating.
Recognition
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