We serve regional cuisine with fresh local ingredients obtained from small-scale producers in the area. All our offerings are homemade and our bread is baked in a wood-fired oven, which our chef regards as an indispensable kitchen appliance. Our menu includes suckling pig with dark beer sauce from the Franches-Montagnes as well as such forgotten dishes as lightly braised veal cheeks and slow-dried meringue. Our dishes are changed seasonally and are flavoured with wild herbs from the surrounding countryside.
Recommended by Stephen Forsey
The Ferme des Brandt is my favourite place for a romantic dinner. A listed heritage building, the grand 17th-century farmhouse is an outstanding example of its kind. The parlour with its vaulted ceiling and oversized fireplace exudes warmth and historic charm, and Cyril Tribut cooks delicious regional specialities.