乐高鲁宾酒店

This 18C manor house with a pink façade and Italianate columns overlooking the Saône valley is aptly named! With his wife, a sommelier and the daughter of winegrowers, Romuald Fassenet has turned this Classical edifice into a pared-back designer establishment with a handful of charming guestrooms providing overnight accommodation near Dole. His bold, appetising food reveals his genuine passion for the Jura terroir (in fact, he was sous-chef to chef Jean-Paul Jeunet) and is based on a sound mastery of technical skills. He makes superb sauces with Jura vin jaune; AOC poularde de Bresse, morels,

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.

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

Confit pork belly with ginger sauce, sushi, maki, tempura… From the pared-back dining room, customers have an unhampered view of the Japanese chef as he rustles up refined dishes that bring together French and Japanese cuisine. Fine sake selection. A huge hit in Dole!

At a remove from the town, this sprawling 19C building, a renovated boarding school, is home to a spacious restaurant done out in a contemporary style. Chef Aurélien Moutarlier delivers seasonal dishes that draw on mostly local produce and display flashes of creativity. Lovely quiet terrace.

This 19C former coaching inn bang in the heart of historic Dijon is the HQ of one of Burgundy’s most talented chefs. A local lad and son of restaurateurs, William Frachot, who is something of a globetrotter (England, Quebec), devises stripped-back dishes in his own image: serious and applied, juggling international flavours and regional produce. He adds just the right dose of inventiveness and energy, illustrated by his new take on eggs meurette and his steadfast commitment to freshwater fish (perch, black bass, pike, zander) depicted by brook trout, zander and river fish soup. Meals are serve

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 friend