LE MOULIN DES TANNEURS

In another life, this restaurant was called "Moulin du Prélot", not to be confused with the other local sign "Moulin des écorces". Cédric Jules has occupied its walls since last April. The brightness and liveliness attract the eyes and ears from the outset. A change in tone enhanced by a nice welcome. After a BTS at the Ecole hôtelière de Poligny, Cédric trained at the Albert ^1er in Chamonix, the Closerie in Beaune and Le Royal Evian, with the addition of a sommelier course. The rooms on different levels can accommodate 100 covers in complete privacy. But in fine weather, the terrace (50 covers) overlooking the canal and the "Vieux Dole" is taken by storm. From the kitchen point of view (open to the guests), the house favours, grilled meat and fish, meals with a nice pizza menu. The cheeses are also used extensively by the chef. We've tasted this morel fondue, this fillet of pike-perch with savagnin. But you will enjoy (as we do) this "Dome of smoked trout on roast roast with chives sauce" or this "Sliced roast chicken, black forest ham, fresh mushrooms, Camembert and Livarot sauce" accompanied by its generous mesclun. A new address to discover.