Access for people with disabilities | Private Parking
Style
Casual | With family
Budget(€)
Indicative price per person (excl. drinks)
50 to 132
Gault&Millau's review2026
Tucked away at the end of the Val de Villé, this former farmhouse-inn retains the unpretentious charm of mountain homes that feel like an escape from the start: quiet valleys, winding roads, mountain air—everything invites you to leave the hustle and bustle of daily life behind. The dining room, with its exposed beams, weathered wood paneling, terracotta tiles, and animal-themed accents, creates a clean, rustic setting without an overabundance of folkloric elements, while the service—led by Emmanuelle Guth with calm and kindness—has grown in professionalism. It’s a nice touch that the chef comes out to introduce most of the dishes. The menus, named after altitudes, affirm a mountain identity and a contemporary taste for simple pairings: everything points to a cuisine that pays close attention to vegetables, acidity, crunch, and green notes. The presentations have never looked so precise; the technique has matured, and the plates are more thoughtfully composed. The bimi, paired with wild garlic, pistachios, and a light cream, demonstrates a true sense of composition—both in the plate’s layout and in the pursuit of a dialogue between the freshness of the vegetables and the creaminess; however, a touch more lightness would allow this meticulously crafted appetizer to stand out even more. The Arctic char cleverly reinterprets the spirit of the pike biscuit: it is served with a well-balanced carrot-lemon sauce; the dish, which is rich in creamy textures, would also benefit from a bit more lightness. The pink-roasted duck stands out as one of the meal’s most successful moments: the meat is tender, the sauce—deep in flavor and perfectly reduced—is enhanced by savory, while the asparagus adds a lively and welcome freshness to the dish. The “Ivoire” dessert features a generous timbale where strawberries and woodruff create a sweet, woodside flavor, accented by subtle hints of lemon; one would only wish for a more airy presentation to extend the promised lightness. The wine cellar deserves special attention: firmly rooted in Alsace, yet open to Burgundy, Savoie, the Jura, and the Loire, it thoughtfully complements this plant-based, creamy, and lemony cuisine.
Yannick Guth Chef
