In winter, an open fire burns brightly in this welcoming and contemporary inn. The food sings an ode to the Mediterranean with bouillabaisse (the chef lived in Marseille for some 26 years), and also the local countryside with Bresse hen in vin jaune and morels, a whimsical nod to his Jura roots. Fine wine list with a fondness for organic and biodynamic produce. Spacious rooms for overnight stays.
官网"Pleasure and tradition" is the motto of this former butchery, where Camille Maître has taken over the family business and is now alone at the helm. The menu is rich in Bresse and Jura ingredients, with distinctive flavours such as quenelle of pike in a creamy lobster bisque. Concise, attractive wine list. Fully deserving of its name!
官网Opposite the church, this engaging 17C coaching inn has been entirely refurbished in a low-key, contemporary vein. The chef sources fine local produce, often organic, to craft appetising dishes, occasionally peppered with creative touches, such as pink trout and nori seaweed. All of which is washed down with fine Jura wines. The cosy rooms are pleasant, and quieter overlooking the terrace.
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