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Noix from Saint-Jacques to peasant lard, Morteau chips, net and young capuchin needle, juice binds to cassis, figs and pocket pears, cha troises braise, candle-praline, and redirected to the pistachio… A kitchen worthy of a restaurant gastronomic for a more than reasonable budget. In addition, you are involved in the learning of the students at the Friant Hotel in Poligny, since they are noted during their performance. Attention: The address is known, a reservation well in advance is strongly advised. Note that schedules are accurate and must be respected: at noon, the service starts at noon and ends at 2 p. m. After serving you, students join their courses! You can always consult the menus and their themes on the site before coming! Although the dishes are delicious and the service is impeccable, you are still with apprentices, waiters, cooks, rank chef… So be indulgent! As the saying says, "it is by forging that we become blacksmith", here we forge with enthusiasm, tenacity, smile and passion. And if you wish, you can even take a day of examination…
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