Restaurants cuisine régionale Bonnevaux

In 2002, Pascal Henry and his wife Dany took over the local restaurant in Bonnevaux. Since then, alongside their son Stéphane (who worked at the Grand Hôtel des Rasses in Switzerland), they have been serving traditional cuisine inspired by local produce such as Comté, Morbier, Vin Jaune and Morteau sausage. The establishment also serves as a caterer. A caterer that's particularly in demand. The proof: for several years now, the Henrys have been preparing meals for the Nordic Combined World Cup in Chaux-Neuve.