Hôtel Le Bois Dormant

Restaurants nearby

• La Table du Grapiot★ Michelin In the heart of a wine-growing Jura village, opposite the town hall, the modern architecture of this restaurant is depicted by wood, glass, steel and zinc. It is run by a youthful team of associates, most of whom have been mates since high school, including chef Vivien Sonzogni and his wife, Noémie. He draws on his experience (Le Château at Germigney, Le Parc at Besançon, Caprice in Hong Kong and Scotland’s Gleneagles) to craft a contemporary score that invariably showcases local produce (snails roasted in garlic butter with foamy curd cheese; Bresse poultry, vin jaune and tarragon sauce, etc.19.7km
• Le Bon Accueil★ Michelin This aptly named establishment (a warm welcome does await!) is an excellent option in the heart of the Haut-Doubs. For four generations, this inviting and comfortable chalet that is typical of the region has been practising the art of Jura-style hospitality. St Point Lake is across the road, Le Suchet mountain and Switzerland just beyond. Here, they put their heart and soul into providing good food that is an ode to the region. Chef Marc Faivre worked at Georges Blanc, Pierre Gagnaire and Maison Lameloise before returning to his homeland, where his fine and tasty cuisine delights diners: trout29.2km
• Le BistronômeBib Small in size, big in quality! In a charming location on the banks of the River Cuisance, Lisa and Jérôme have made their establishment a firm fixture of Arbois’ culinary scene. The chef’s seasonal recipes, emblematic of his technique and flair, are a festival of mouth-watering delicacies from his signature dish, Planches trout stuffed with morel and oyster mushrooms, vin jaune sauce to veal medallion, tarragon-spiked jus and polenta with veal sweetbreads. The desserts are well worth a mention too! The “au fil du jour” lunch menu is a steal and the service is refreshingly unstarched and friend20.8km
• La Croix d'Or★ Michelin In the centre of the peaceful village of Ballaigues, near the French-Swiss border, this restaurant is housed in a magnificent edifice, dripping in history. At the helm are two virtuoso French chefs, David Sauvignet and Damien Lanza, who share a passion for good food. Their ambitious take on seasonal Gallic fare is delicate, strewn with subtle Mediterranean influences and crafted with outstanding, mostly local produce. Examples: Mieral pigeon, crispy potato pavé, confit of shallots and green peas; fillets of John Dory, sorrel-laced concentrate of tomato, fried artichokes. Meals are served in a 37.4km
• Brasserie Le GogantBib Both the restaurant, and the Hôtel des Horlogers in which it is housed, are the epitome of sleek, cutting-edge cool. In addition to an elegant designer interior, guests can savour panoramic vistas of nature through huge picture windows. The seasonal lineup harmoniously blends classical and traditional flavours (succulent stocks and addictive sauces) and is crafted from primarily regional ingredients. An uncluttered decor provides the perfect foil to bold, modern plating and high-quality recipes. If you are dining in a party, don’t hesitate to order the dishes to share, but before that, it woul28.5km
• Njørden★ Michelin Opposite the townhall of a picture postcard village set amidst vineyards, this small inn, which sports an uncluttered Scandinavian vibe, offers seafood- and veggie-centric cuisine. Philippe Deslarzes signs a crisp, modern score, in a bid to showcase the ingredients’ natural essence: Danish langoustines, Vadouvan bisque and red and white beetroot; Scandinavian cod, endives and cloves. Artistic plating, hearty flavours, stylish tableware and flawless service, without forgetting the sommelier’s insightful tips. The chef’s other establishment, the Njørd Café, aims for a more bistronomic slant.45.3km
• VertfeuilleBib In the heart of the village, opposite the church and 1km from the Saline Royale, this inn (tommette floor tiles, exposed stone, painted beams, fireplace and contemporary furnishings) has been refurbished and is now home to a restaurant run by Léa Senot and Clément Bourdiaux. The pair, both in their thirties, learnt the ropes under the tutelage of the likes of Anne-Sophie Pic, Georges Blanc, Yoann Conte and Xavier Beaudiment. Their approach is contemporary with regional touches: organic œuf meurette poached in Trousseau wine, Bresse chicken cooked two ways with "ancestral" vin jaune sauce, and 33.9km
• La Chaumière★ Michelin Laurent Barberot, a chef with an impressive CV (Plaza Athénée in Paris, La Pyramide in Vienne, La Côte d'Or in Saulieu, Le Clos des Sens in Annecy), presides in this modern inn on the doorstep of Dole. His single set menu showcases the best of seasonal produce with a sprinkling of regional touches, such as smoked eel, hand-dived scallops, Bresse poultry and Jura cheeses. N.B. The fine dining restaurant is only open Friday evening to Saturday evening.48.3km
• Sève - Maison Zugno 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.16.3km
• Castel Damandre At the end of a lane in the scenic village of Les Planches, you are greeted by a magnificent hamlet of old stone buildings, including a 15C mill, turned into a papermill in the 19C. The traditional dining room, complete with a flagged stone floor and a fireplace, oozes with charm, while the terrace overlooking Cuisance waterfall is truly jaw-dropping. The chef errs towards traditional recipes by way of a very concise menu. Trout in particular takes the limelight, illustrated by a tartare of trout with exotic fruits, yuzu, mango sorbet, passion fruit and coriander. The chef’s signature dish is 17.0km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.