It's a legendary address and a moment of anthology in Arbois, where one comes (admittedly) as much for the unique atmosphere as for the Jura dishes. If the technique isn't always convincing, probably due to the large number of guests, the experience is nevertheless always a pleasure, for the old chalet atmosphere, the maze of rooms and the superb terrace, this journey through time that inevitably ends with gargantuan dishes. We start with a glass of finette, followed by a forest crust with mushrooms, snails in sixes, Jura glacé to get us going again, then poultry with yellow wine and morel mushrooms, rice pilaf or smoked cooked ham with Arbois white wine sauce and mushrooms. All accompanied by a fine local wine. Classic desserts.
Chef
