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Chef Profile – Loïc Henry, Chef at Le Jacques Restaurant – Golf de la Bresse

30th March 2026 9943

A taste of the local region at Golf de la Bresse: we asked Chef Loïc Henry from the restaurant Le Jacques at Golf de la Bresse eight questions.

At the heart of the Golf de la Bresse, Chef Loïc Henry serves up hearty, seasonal regional brasserie cuisine at Le Jacques restaurant. In this interview, he talks about his career, his attachment to the Bresse region and the warm, welcoming experience he aims to offer his guests, all set against the unique backdrop of the golf course.

Could you introduce yourself and tell us about your restaurant?
My name is Loïc Henry, I’m 29 years old and I’ve been the chef at Le Jacques restaurant for three years now. The restaurant is located at the Golf de la Bresse, in a building inspired by traditional Bresse farmhouses. We serve hearty, seasonal regional brasserie cuisine, showcasing fresh, certified produce. The idea is to introduce guests to the flavours of the region in a warm and welcoming setting, with a beautiful view of the golf course.

What is your background and what inspired you to become a chef?
I started with a vocational diploma in hospitality in Nancy. The desire to cook came to me very early on: my grandmother cooked a lot, and she was the one who gave me a taste for cooking. I then worked in Lille, at the Golf de Mérignies, where I discovered the world of golf, which I knew nothing about. I immediately loved that world and the atmosphere there. In fact, I ended up taking it up myself! I joined the Golf de la Bresse in 2018, where I gradually worked my way up before becoming head chef.

How would you describe your style of cooking?
I’d say it’s traditional cuisine with a modern twist. I enjoy working with local classics whilst occasionally giving them a slight twist or presenting them in a new way.

What are the specialities of your restaurant and the region?
We place a strong emphasis on regional specialities such as frogs in parsley sauce, Bresse chicken with cream and morel mushrooms, and carp goujonnettes. These are iconic dishes from our region that customers often come to us specifically for.

What is your essential ingredient?
Bresse butter. It’s an exceptional product that adds a lot of flavour. But what really makes the difference in cooking is the seasoning: a good balance between salt, spices and herbs can transform a dish. With the right balance, even a simple recipe can become a real treat.

What is the signature dish on your menu?
Without a doubt, frogs in parsley sauce. It’s a great classic that’s very popular with our customers. We also like to serve them in different variations from time to time, such as with yakitori sauce or Bresse sauce, to add a touch of originality.

What kind of experience do you want to offer your customers?
I want customers to enjoy a friendly, gourmet experience, to feel at ease and to want to come back. Between the cuisine, the setting and the view of the golf course, the idea is to offer a pleasant and authentic escape.

The Chef's Recipe

Of course! Here’s a simple, delicious recipe that we serve regularly: Bresse chicken with cream and morel mushrooms.
Serves 4

  • Start by preheating the oven to 180°C
  • Place the chicken in an ovenproof dish and add two crushed garlic cloves, two sprigs of thyme and a bay leaf to flavour the meat whilst it cooks.
  • Next, brush the chicken generously with melted butter, add a drizzle of sunflower oil, then season with a pinch of salt and a few twists of freshly ground pepper.
  • Place in the oven and cook for about 50 minutes, until the skin is golden brown.
  • Meanwhile, gently reheat the morel sauce in a saucepan. About 15 minutes before the end of cooking, you can also place the side dish in the oven, such as a potato gratin.
  • Once out of the oven, carve the chicken, coat it generously with piping hot morel sauce and serve immediately.

    A simple, hearty dish that is emblematic of our region.

Restaurant Le Jacques - Golf de la Bresse
2958 Route de Servas
01400 Condeissiat
France
www.golfdelabresse.fr
Tél. : 04 74 51 42 09
secretariat@golfdelabresse.com

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