Restaurants cuisine régionale Franche-Comté

Jean-Michel Monnin, a native of the region, has just taken over this famous address located in the middle of the forest at an altitude of more than 1080 metres. Here, by the light of a kerosene lamp, you can enjoy regional dishes: fondues, morel crust, but also excellent smoked meats (or not), the trout in yellow wine is worth a look. On the second and fourth Thursdays of the month, try the calf's head or the double fat with mustard. Sheltered terrace overlooking the fir trees. A magical place, a friendly welcome, good products, what could be better.

The Half-Moon's story has a cat perched on a growing moon. A double reference: in the Perché Chat of Marcel Aymé, the country's child, and in the shape of folded crêpes, specialities from this restaurant. The menu and menus do not suggest that pancakes and patties, you can also eat traditional dishes including some traditional-comtois classics: Raw ham smoked, fondue in the county… We choose both: galette to La sausage and cancoillotte. As for the framework, in a large vaulted cellar, extended in summer by a nice terrace overlooking the canal, this is not the least of the assets of this restaurant where the welcome is friendly.

The River Boat installed Savoy in the heart of Burgundy, in the middle of Charolais. The restaurant is spacious, with two rooms and a large parking lot. The decoration is focused on the mountain aspect and for the surroundings the River Boat offers a breathtaking view of Mont Saint Vincent, a magnificent panorama especially in summer, on the terrace. The site is somewhat withdrawn but offers real change. Side menu, you can find Savoyard specialities, of course, with raw ham, ceps, potatoes and salads. Specialties can be enjoyed by two or only with individual portions. But the River Boat also offers local specialities with the Burgundian fondue and the vigneronne fondue. Small appetites will be able to opt for salads but even they are very greedy! Wide choice of buckwheat patties. Most: wood fire grills and barbecues are made in front of you!

The Little Futé investigators are not the only ones who have the heart for this gourmet restaurant. In this rustic place, you feel well. This former family winery, located on D 1083, 3 km from Saint-Amour, has been managed since 1927. Its decoration is like the dishes: original and detonating. Hikers like to stop in the day in front of a good coffee or a cool drink. The staff were friendly and helpful. Philippe Bouvard invested the furnaces of his parents in 1998 after long training with the largest. This frenzy of French cuisine awakens the senses by revisiting the French recipes. Everything is made home (even bread!) with only seasonal products. In aperitif, chestnut kir with an icy brown brown claw in Balanod (the Greek word Balanos = chestnut). Specialties (frog frogs, poached Bresse poultry and roast, lamb of the country, veal veal, morilles) are the pride of alluring menus. Father's beard with children's taste gives a party to desserts. When the Chef greets his hosts at the end of meals, his blue eyes betray the passion of his profession. Little trick to not wait: Choose dessert when ordering dishes and wines (some gourmets request a 30 minute preparation).