AUBERGE DU FER À CHEVAL

Vanessa and Nicolas Morel, restorers for eight years in Cousance (South Jura), have been successfully flying to the north of the department for the past three years, even though 2019 will have been marked by a theft and a fire. There is no doubt that the environment above the remoteness of Les Planches gives them ideas. But the two professionals are authentic ambassadors of regional cuisine. You won't be surprised to find fresh frogs in season, trout fillets in crémant, snail puff pastry with morel mushrooms, foie gras terrine with macvin and also this "cassou comtois" (white beans with pulsard and Comtoise charcuterie), or even this risotto of scallop walnut and shellfish cream. There is the Saveur menu (the most expensive), but also the Reculée menu, with a glass of wine with each dish. A very nice break in the middle of the woods where everyone can find something to their liking, including a home-made pie on the terrace, families who want to have a bite to eat, groups (115 seats) as well as individuals. A digestive walk in the Moidons forest will not be too much afterwards.