L'AUBERGE DU GAULOIS
Go there and contact
Restaurant serving traditional cuisine inspired by local products such as Comté, Morbier and Vin Jaune.
In 2002, Pascal Henry and his wife Dany took over the local restaurant in Bonnevaux. Since then, alongside their son Stéphane (who worked at the Grand Hôtel des Rasses in Switzerland), they have been serving traditional cuisine inspired by local produce such as Comté, Morbier, Vin Jaune and Morteau sausage. The establishment also serves as a caterer. A caterer that's particularly in demand. The proof: for several years now, the Henrys have been preparing meals for the Nordic Combined World Cup in Chaux-Neuve.
Did you know? This review was written by our professional authors.
Members' reviews on L'AUBERGE DU GAULOIS
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Find unique Stay Offers with our Partners
