洛基酒店圣杰曼

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.

Dating back to the late 18C, this former coaching inn has been turned into a charming hotel (ten guestrooms, a swimming pool and spa) and a restaurant with three small dining areas and an intimate atmosphere. The chef-patron prepares modern cuisine using seasonal produce, much of which is sourced locally, some from the permaculture kitchen garden.