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 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).

The restaurants are not pléthores in the immediate surroundings, retaining the address of La Cottage, situated just before the church in the small village of Des, commune of the Hauts-Combes. The owner has set it up over 1630 years ago in a former cure dating back to. The restaurant has seats, with a menu of regional specialities such as ris veal, macvin or yellow wine and morels. It is also a small hotel with five comfortable rooms. The bar, open to all, is set in a beautiful vaulted cellar.

It is a great surprise to stop at the Col de la Savine, between Cheese and Saint-Laurent, in this separate hotel of the road. Because if the facility does not pay a mine from the outside, once the door is pushed, a clear smile is displayed behind the counter. In the large room, rather aimed at the groups, adds a smaller, ideal for dinners with family or couple. Wood wood, white walls, tiled floors, decoration does not do too much, to the image of Émilie and Sebastien. Here you can eat good simple. And if the restaurant'pizzeria-grill'is on its own, it would be a shame to be content with a pizza, because communes specialities are generous and tasty. We're happy with a giant salad with corner tones or split a fondue with morels. From time to time, Emilie and Sebastien offer entertainment and theme evenings such as 29 January a surprise evening in honour of the Jura Round, a rally race where Sebastien is a keen participant.

Behind this country-smoking bar is this lovely restaurant which is held in an old farmhouse. He was once a grocery store. At this mountainous altitude, the restaurant enjoys a unique and exceptional panorama of 360 ° on the high Jura mountains, and Jurassian highlands, a true paradise in winter for cross-country skiing, snowshoes and walking and mountain biking in summer. The owner and chef Daniel Grenard receives you with a lot of simplicity and ease. How can I resist getting to know her kitchen? It is traditional but it is characterized by experiences and lots of love. He can do you as well a crust in the chorizo as a Saint-Jacques Norman terrine, as much as a wolf back at Pontarlier, than a calf grenadin at girolles. And that's all right. A discreet but precious address to note on your shelves.

This chalet is designed for those who do not imagine a snow holiday without a mountain setting and the (hearty) dishes that go with it. In the shopping centre of Les Rousses, it is a chalet "as in the past". And it doesn't matter if the facade is not the original one. Inside, the atmosphere is typically "from above" with wooden furniture, peasant decoration and a stove in the middle of the room. The cuisine is varied: regional dishes (fondues, raclette but also burgers reviewed and corrected with local products) but also homemade foie gras, braised pork for 49 hours (low temperature) and grilled veal chop with morels. A nice place, ideal after a day of skiing to recharge the batteries!

For more than 20 years, Christian Schweiger has been a guarantor of the heritage of Jura gastronomy. This master restaurateur craftsman only uses recognized suppliers, many of them local, to enhance his recipes with fresh, high-quality products. This address is a meeting point for connoisseurs who like to take the time for good meals in a cosy atmosphere. They know that everything is cooked homemade, from beginning to end. Gaudriole in the old county, royal asparagus and aiguillettes de saint-pierre with straw wine, sea trout in gratin, quail pomponette steamed with cabbage, are just a few examples. And what can I say, for dessert, about the delight of the 7 sensations of milk chocolate and hazelnuts from Piedmont!

Next to the old conservatory, a few steps from the cinema, the covered market halls, the Museum of Fine Arts and the quays, La Charrette is the epicentre of the city, and the rendezvous of the kitchen lovers of yesteryear. Foie gras au macvin, back of cod, unlikely duo of Saint-Jacques and Saucisse sausage to sauce sauce and yellow wine, here you eat well, and franc-comtois! Possibility to privatize in the room on the floor for about people.

In a decor worthy of the large breweries, La Perle offers you delicious cuisine, derived from the Alsatian tradition. On the map, you doubt: baeckeoffe, bibeleskaes, flammeküeche, and kougloff in dessert, a real treat! Like the flambée of apples grown, to share, like his salée cousin, simple, user friendly, simply good! Other dishes such as salads, fish and meat are also available. For amateurs, please note that the first and third Thursday of the month, the calf's head is on the menu! The reception is charming and efficient service, a genuine pearl of Alsatian culture!

Take your place in the old vaulted wine cellar, which serves as a dining room. Sit back and enjoy the house's gourmet specialities, with, for example, parsley ham as an appetizer, or would you prefer a candied lamb mouse? Cheese and dessert of your choice and, above all, a very nice wine list, something to delight you in a pleasant atmosphere!

Located on the edge of the town centre of this charming commune, restaurant Les Plane probably evokes less authenticity from outside than it does in the plate: from the good, the generous, the local and the good price! The reception is not at rest and we appreciate finding all the dishes that are renowned for the products of the region: …, "salad, snails sauce, chicken with morels… We love the simplicity of the place and the generosity of the portions, frills.

In the middle of the village "Chez Marie" attracts. You feel like entering friends when you arrive in this small restaurant. After visiting the Taillanderie or having walked to the Source of the Libby, nothing such as dinner with family, friends or just to enjoy his base.

On the menu or à la carte, the Auberge du Moulin offers seasonal and seasonal products. A gourmet menu is offered in a room of 20 seats, two other rooms allow family meals or other seminars, weddings, etc.

A beautiful regional table that cultivates tradition: Bourgogne snails, duck duck, green pepper, salad for crayfish and summer truffles, foie gras. Specialties: Fowl to morels, tartiflette to roucoulons and the…! The lunch menu is far from excessive. The service is for the care of the guests and you will enjoy a pleasant family breakfast.

The chef, Bernard Treil, has a personal touch in the warm and contemporary setting of the establishment's restaurant. The card is certainly standardised Novotel but it changes twice in the year and offers daily dishes to choose from the "chef market". For the rest, besides the classic brasserie style - Caesar salad, beef tartar, omelet, etc. - the planchas to compose offer a wide choice of meat or fish, upholstery and sauces. A friendly formula whose cooking preserves flavours… Close to bar & restaurant, and free access: business corner, XBOX, Kinect, comic space and sports events.

This establishment is what we call a good place to live, and where you will create pleasant memories. You're going to be piker, on the beautiful mezzanine, in privacy with your first love, a student to debate the courses, students get down on the ground floor to re-start the world. Later it's a family, or with friends and girlfriends, that you go back to it to say that life is done well. In any case, whatever one says, but one thing is sure, that there is an excellent atmosphere and the pancakes are still good.

Deliciously vintage vintage. The decoration of this "old" bistro is a real dive in the 1950 s. Vichy on tables, black and white photos on walls, red and white tones. We come here to taste… meat, of course! By entrance, the charcuterie is at will! Head cheese, rillettes, chicken bowl bowl. Then, to the choice: calf liver, mudflap, tab, tender, steak, steak, tartar, andouillette… It's the paradise for lovers! In accompaniment, fries (will) or seasonal vegetables. Everything is home! The reception is equal to the offer. Enjoy this atmosphere of another time. Note: This old bistro is the restaurant of Sainte-Catherine, a great popular holiday festival (November 25 th). It is then full to bursting. Maybe by booking well in advance, you will have the chance to sit at a table!

An institution. This is one of the most well-known and attended tables of the department. A good simple! On the menu, local dishes, dildo served. By entering, don't miss the forest crust and its seven mushrooms. Good meat lovers for the master hotel tournedos, bison steak or the Burgundian fondue. And then at the time of cheese, place the local specialty: hot cancoillotte. Traditional desserts. A safe value.

A cow keeps the entrance of this stage impossible to circumvent for the cheese lovers, close to the place Bacchus. True temple of the charcuterie and the fondue, that it is with the yellow wine, morels or the gold Mount, all is pretext to be regaled in a mountain atmosphere. Go down to choose yourself your wine in the superb exposed stone vaulted cellar of the restaurant. Into in love, in family or between friends, one is ensured authentically to spend one moment of conviviality in a setting inhabitant of Franche-Comté. A stand refiner comtois also expects you the covered market place of the Art schools: the ideal to buy metton, the basic ingredient to prepare a delicious cream cheese.

This restaurant-hotel-restaurant, with views of the Doubs River, offers a nice charm. The terrace is pleasant during the summer season and, as in many restaurants, the emphasis is placed on regional specialities such as carpes (guarantees without bones), and crusts to morels. A simple and simple kitchen. The rooms are perfectly functional. Please note that the hotel restaurant Les Terrasses has been renovated and the decoration completely redesigned. We appreciate these changes.

La Petite Address, we go with friends, because the Friends first! Portraits of Brassens or Brel, French songs of the time, Pierrot welcomes you without doing in a way. Here the map is extremely small, you will have the choice between a few franc specialities and lasagna, served on your tablecloth with red and white tiles, between the stick and the salad bowl. You will also be entitled to a few seasonal fruits in dessert… unless you are lucky! We are told that Pierrot sometimes offers delicious brûlées creams. And we leave with a Air air in the head, the stomach well filled and a smile to the lips.