Le Bon Accueil

This aptly named establishment (a warm welcome does await!) is an excellent option in the heart of the Haut-Doubs. For four generations, this inviting and comfortable chalet that is typical of the region has been practising the art of Jura-style hospitality. St Point Lake is across the road, Le Suchet mountain and Switzerland just beyond. Here, they put their heart and soul into providing good food that is an ode to the region. Chef Marc Faivre worked at Georges Blanc, Pierre Gagnaire and Maison Lameloise before returning to his homeland, where his fine and tasty cuisine delights diners: trout with blue cheese or absinthe, free-range chicken, morels and Jura vin jaune sauce (of course!) or roast pigeon, duck foie gras and artichoke.

Family-Owned Heritage

• Le Bon Accueil is run by Catherine and Marc Faivre, who welcome guests into their family home, an old Comtoise farm, emphasizing a personal touch and a sense of hospitality.

Seasonal and Local Focus

• The restaurant prides itself on using seasonal products from the Franche-Comté region, ensuring that all dishes are made from fresh, local ingredients, with everything from jams to ice creams prepared in-house.

Immersive Nature Experience

• Located near Lake Saint Point and the Jura mountains, the restaurant offers not just a culinary experience but also opportunities for outdoor activities like hiking, skiing, and exploring the natural beauty of the region.

• Morteau sausage with steamed leeks, puff pastry and poached egg (official restaurant description).
• Fera (Lake Geneva fish) poached with Pontarlier absinthe.
• Free-range chicken cooked in local Vin Jaune with morels.
• Local maize-flour gnocchi paired with aged Comté from Fort Saint Antoine.
• Potatoes and Mont d'Or interpreted as an elegant cheese course.