⭐ Top 100 France – Coupe de France du Burger 2025

Here, burgers are crafted like proper dishes

Viande charolaise hachée minute • Fromages AOP • Cuisine maison
À Marboz, dans l'Ain, à 15 min de Bourg-en-Bresse

🪑 Small dining room by design – often fully booked on weekends

This is not fast food

We apply traditional restaurant standards to burgers: fresh ingredients, short supply chains, made to order. What you eat here, you won't find at a motorway service station.

Charolais beef arrives fresh from Viande de Bresse, ground to order. Artisan bread is supplied by Matt the Baker, based in Viriat. Chips are peeled and cut by hand, fried in beef fat.

Sauces are homemade. Cheeses carry AOP certification: Comté, Bleu de Bresse, Reblochon, Morbier. Every burger is built with the same exacting standards as a restaurant dish.

Open since 2018, in Marboz, Ain, between Bourg-en-Bresse and Louhans.

See the full menu

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

Recipes crafted like proper dishes

Charolais beef ground to order, AOP cheeses, artisan bread, homemade sauces. Every burger is built with the same standards as a restaurant dish.

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The Classic

150g Charolais beef patty, Comté from Balanod, artisan ketchup and mild mustard. The foundation — flawless.

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The Bacon Indulgence

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

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The Label Rouge Chicken

Label Rouge free-range chicken breast from Burgundy, breaded in-house, Comté from Balanod, homemade mayonnaise. A genuine beef alternative.

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The Vegetarian

Batavia lettuce, pickled red cabbage, rösti cake, green asparagus, homemade beurre blanc. Zero meat, zero compromise on flavour.

🌱 Vegetarian option

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Chosen producers, not just suppliers

We work with producers close to home. Because quality starts there — before it even reaches the kitchen.

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Abattoir Viande de Bresse

Extra-fresh Charolais beef, traceable from slaughterhouse to plate. Ground on-site, to order. And occasionally wagyu from Kamakle for enthusiasts.

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Matt the Baker

Artisan baker in Viriat. Our buns are made to order — not industrial, not generic. Bread that holds together and actually tastes of something.

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Fromages AOP

Comté, Bleu de Bresse, Reblochon, Morbier. Chosen precisely for each recipe, not picked 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

"Le burger parfait, et plus encore… Des produits locaux et faits maison, une décoration à l'effigie de la Bresse. Le chef Éric, Syntia et Anja — super accueil !"

— Amandine L.

⭐⭐⭐⭐⭐ — TripAdvisor

"Les burgers sont faits avec un pain spécial de leur boulanger, la viande charolaise, les sauces maison — que des produits exceptionnels et locaux !"

— TripAdvisor

⭐⭐⭐⭐⭐ — Google

"Il est de ces endroits où l'on rentre par curiosité, et où l'on revient par plaisir. Ambiance feutrée, des burgers au top, accueil des plus agréable."

— Google

Tous les avis & distinctions