Chapels ans castles tour

The church occupies the site of an ancient chapel dedicated to St Andrew, which came into the hands of the Lords of Bage after the 10th century. Lord Ulrich 1st of Bage gave it to Pierre, Abbot of Tournus, so that he could establish a priory. Building began in 1075 and continued till about 1125. You can still see traces of the foundations of the earlier chapel at the base of the walls of the nave. The octagonal bell-tower, whose spire is 37 metres high, has 3 floors, which become shallower as the height rises. On the facade there are alternating Lombard bands (columnar strips characteristic of the Roman style) and paired windows. The regular proportions and the lightness added by these features symbolise the “ascent to the Infinite”. Access RD 28 01380 Saint-Andre-de-Bage. Parking nearby. Allow The time you need Open All year, key available, see notice on church door. Audio-guides available in French, English and German. FreeRecognised as a jewel of roman art, the building has been listed as a historic monument in 1840 and hosts concerts and exhibitions during eh summer.Throughout the year an audio-guide (English and german) is available to visitors and there are explanatory signs inside and outside the building (keys are available to you at the neighbouring house)

All that remains of one of the oldest commanderies of the military order of St Lazare in France. Its past is testament to huge riches and the decorative tiling has hidden secrets - coats of arms, murals. People came here on pilgrimage from afar in the hope of cure for their ailing children. Access ; Route de Potet 01380 Bage-Dommartin Allow : The time you need Open : All year -outside only Free

Medieval ramparts with defensive towers you can see while going on the the wall-walk.

Frédéric Martin welcomes you to his restaurant "La Table Bâgésienne" in Bâgé-le-Châtel (the former capital of Bresse with its castle and ramparts) since 1994.Having worked in the kitchens of Georges Blanc, the Palais de l'Elysée and Le Gavroche in London, the chef now welcomes you with his traditional menus, updated to reflect the local influence. His speciality is pomme Anna de grenouilles, sautéed as in Dombes with garlic butter cream. Cyril Degluaire's Bresse poultry with creamy morel mushrooms and yellow wine, crêpes parmentières and a more modern cuisine, the shepherd's palette in three variations, fillet of beef with a heart of foie gras, the confidential for foiegrasphile, hot and cold with citrus fruits are there to tantalise your taste buds, all served with, essentially, proprietary wines. Catering for special events (weddings, cocktails, takeaway meals). Cookery classes (these will be posted on the site).

Regional cuisine: fried white fishes, frog legs on demand, cake of chicken liver, quenelles, escargots, sweet cake made with "gaude" (maize) floor.

Vente de sandwichs, burgers et frites le tout fait maison. Vente à emporter.