⭐ Top 100 France – Coupe de France du Burger 2025

Here, a burger is cooked like a proper dish

Charolais beef minced to order • AOP cheeses • Homemade cooking
In Marboz, in the Ain, 15 min from Bourg-en-Bresse

This is not fast food

We bring the standards of traditional restaurant cooking to burgers: fresh produce, short supply chains and cooking to order. What you eat here is not what you find at a motorway service station.

The Charolais beef arrives fresh from Abattoir Viande de Bresse and is minced to order. The artisan buns are supplied by Matt the Baker, a baker in Viriat. The chips are peeled and cut by hand, then cooked in beef dripping.

The sauces are homemade. The cheeses are AOP: mature Comté, Bleu de Bresse, Reblochon and Morbier. Every burger is built with the same care as a restaurant dish.

Since 2018, in Marboz in the Ain, between Bourg-en-Bresse and Louhans.

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Mon Bon Burger – Top 100 France Coupe de France du Burger 2025

Recipes worked like proper dishes

Charolais beef minced to order, AOP cheeses, artisan buns and homemade sauces. Every burger is built with the same care as a restaurant dish.

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Le Classique

150g Charolais beef patty, mature Comté from Balanod, artisan ketchup and mild mustard. The base — done properly.

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Le Gourmand Lard

Charolais beef, Comté from Balanod, IGP BBC bacon from Maison Chazal, homemade barbecue and mild mustard sauces. More intense, more generous.

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Le Poulet Label Rouge

Label Rouge free-range chicken fillet from Burgundy, breaded in-house, Comté from Balanod and homemade mayonnaise. A real alternative to beef.

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Le Végétarien

Shredded batavia lettuce, pickled red cabbage, rösti potato cake, green asparagus and homemade beurre blanc. No meat, no compromise on taste.

🌱 Vegetarian option

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Chosen ingredients, not anonymous suppliers

We work with producers close to us. Because quality starts there — before the cooking even begins.

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Abattoir Viande de Bresse

Extra-fresh Charolais beef, traced from the abattoir to the plate. Minced on site, to order. And occasionally Kamakle wagyu for enthusiasts.

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Matt the Baker

Artisan baker in Viriat. Our buns are made to measure — not industrial, not generic. Bread with structure and flavour.

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AOP cheeses

Mature Comté, Bleu de Bresse, Reblochon and Morbier. Selected precisely for each recipe, never by default.

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Ferme du Truchet & Etrez

Artisan ice creams (vanilla, chocolate, banana), milk, fromage blanc and crème fraîche from local producers in the Ain.

Meet our producers

What our customers say

4,7/5 on Google (327 reviews) · 4,5/5 on TripAdvisor · 5,0/5 on Facebook

⭐⭐⭐⭐⭐ — Google

"The perfect burger, and more… Local homemade products, décor that reflects Bresse. Chef Éric, Syntia and Anja — a great welcome!"

— Amandine L.

⭐⭐⭐⭐⭐ — TripAdvisor

"The burgers are made with a special bun from their baker, Charolais beef, homemade sauces — only exceptional local products!"

— TripAdvisor

⭐⭐⭐⭐⭐ — Google

"This is the kind of place you enter out of curiosity and return to for pleasure. Cosy atmosphere, top burgers and a very pleasant welcome."

— Google

All reviews & distinctions

🚗 Easy access from the motorway

Mon Bon Burger is 15 minutes from 3 motorway exits:

Exit 10 - A39

Towards Bourg-en-Bresse

Exit 5 - A40

Towards Lyon

Exit 6 - A40

Towards Geneva

Passing by on the A39 or A40? Make a stop that is worth the detour: free parking, real cooking and local produce from the Ain.

📍 363 Avenue de Bourgogne, 01851 Marboz

📍 Open in GPS

Please book ahead

Tuesday to Friday: 12–2 pm / 7–9 pm | Saturday: 12–2 pm / 7–9:30 pm | Closed Sunday and Monday

🍔 Burger of the Day Menu at €16.50 — Tuesday to Friday lunchtime (excluding public holidays)

📞 04 37 62 05 22 See opening hours