Laetitia and Pascal Ramel's large inn in the heart of town offers a sober setting and cuisine for all occasions. Local traditions take pride of place: Burgundy snails with blue-veined cream and soft-boiled egg, Franc-Comtois tartlet, leek fondue, Morteau sausage and cancoillotte, market-fresh fish with beurre blanc and Parmesan risotto, or poultry quenelles with Gaston Gérard sauce. Classic desserts. Rooms are of course recommended.
Pascal Ramel Manager
