The epitome of good cheer and good food, this aptly named family business, which is a stone’s throw from the shores of Lake Saint Point, has been upholding the art of Jura-style hospitality deep in the Haut-Doubs for going on four generations! Chef Marc Faivre sources his produce from the Franc-Comtois to create a delicate, succulent score: trout with blue cheese; absinthe-flavoured fish from Lake Geneva; free-range chicken, morels and vin jaune sauce; roast pigeon, duck foie gras and a punchy gravy. The focus is on wholesome heartwarming fare rather than fussy fads.