The best French cuisine restaurants Jura

The title of master restorer awarded by his peers to Frédéric Plathey is well deserved. As well as his other awards. This epicurean's cuisine takes up the challenge of being meticulous, tasty and affordable. The welcome of his wife Audrey and the service of his team complete the professionalism. The room equipped with acoustic panels is decorated with a refined decoration. The large bay windows reveal the elegant shaded terrace, illuminated in the evening, which overlooks the orchard. On the menu, the extra-fresh raw products are transformed into tasty dishes: swordfish tartar marinated in apple olive oil and citrus fruit supreme as a starter, then an entrecote of veal shallots confit with reduced green pepper... and to conclude in apotheosis an iced pavé with Jura marc candied grapes and ganache. A catering service is available, as well as 2 "step" rooms with modern comfort.

Its underground location makes this restaurant known to be discreet. However, it has existed in the centre of the city for more than 30 years. It's true that you have to go down the stairs. But what a setting for you! First, a first vaulted cellar with its modern and functional bar, in the style of a bistro. Then several rooms, old cellars too, on different levels. The Sergenterie can accommodate up to 110 guests in these 17th century exposed stones. Chef Christophe and his team are pursuing the destiny of this establishment, which is very popular with gastronomes. Its cuisine is regional, well mastered and copious. The photographic frescos of the Comté landscapes give you a foretaste of what awaits you on the plate: comté pie, country terrine, marinated ribs, pike-perch fillet with yellow wine sauce and morels... And test frogs in season!

This restaurant awaits you on the very picturesque Place aux Fleurs in the heart of downtown. Its frame of "bright" white stones is no less bright. Privacy is a must. There's no need to say, you feel good right away! No noise in this district which was very lively at the time of the butcher's shops; a charming and discreet welcome. The chef Pascal externalizes his talent as indicated by the sign of this house, meeting the criteria of the labels "Artisans cuisinier" and "Fait maison". The gustatory and nutritional qualities are therefore highlighted. Let's spice up this casserole of snails and Morteau sausage in parsley, this mullet fillet on risotto with white butter sauce, this beef fillet with Limoux cream sauce and morels. Trained at the school of great Burgundian cuisine, the chef takes care of his dishes with precision and elegance. An excellent table with a good price-quality ratio.