The story
La Bonne Auberge serves modern cuisine at 63 route Nationale in Dury, on the southern edge of Amiens, and holds a Michelin Recommended listing for 2026.
Chef Vivien Lamotte cooks what the restaurant calls fresh, refined food. He often suggests surprise formulas in place of a long fixed card. Gault&Millau scores the kitchen 13 in its 2026 edition. The house also has a bar and lounge, a private room and outdoor seating.
Photos from the dining room show salmon smoked in-house, foie gras with gingerbread, and beetroot with raspberries. Desserts include a chocolate and chestnut vacherin, apple with vanilla and nougatine, and strawberry with rhubarb. It is a modern kitchen that works in seasonal pairings.
Recognition
Ambience
Details
History
On the first floor of the historic "Auberge" in the old town, Chef Joël Khalil serves expertly crafted international cuisine that you wouldn't necessarily expect in the main town of the Jura region. Tender calamari rings, accompanied by a small frisée salad with vegetable pickles. A homemade duck liver terrine with warm brioche and a delicious fruit compote. A flawless vin jaune and morel sauce that rescues a poultry breast that might otherwise turn out quite dry, served alongside mashed potatoes and crisp vegetables. Or a standout tuna tataki with sesame seeds and kimchi, served with a Chinese cabbage salad. And to finish, a classic crème brûlée or an equally good, classic tart Tatin.
Location
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