For almost forty years, this discreet restaurant has been one of the village's most reliable addresses, a simple, welcoming place where the chef produces a tradition maintained with passion and expertise. Here, regional specialities take pride of place, in all their authenticity: charcuterie and cheese boards, the unmissable fondues and raclettes, with porcini mushrooms and morels, meats cooked on hot stones, Burgundy fondue, tartiflette, reblochonnade, baked Mont d'Or, a plate of smoked trout... Attentive service.
Chef
