In the heart of the self-proclaimed "Republic of Saugeais" on the Swiss border, the proprietors are as meticulous about their spruce and contemporary premises as they are about the food they serve. The chef proposes delicious, indulgent cuisine such as his medley of Haut-Jura trout served with polenta combined with Mont d'Or cheese, or chicken ballotine with Comté and Iberian ham. It is worth mentioning the exceptionally warm and friendly service.