In summer, you may end up in this cosy yet contemporary inn at the foot of the mountains by a pond, after a daylong hike through the lovely Jura forests, having worked up a healthy appetite. In winter, kick off your snow rackets and admire the Christmas carol picture. The menu features deftly curated, traditional French staples and Jacques Barnachon frequently shines the spotlight on the region, with game in autumn and noble produce (turbot, langoustine, Simmental beef). Jacques is also a mushroom specialist, notably the morel, which is the star of his legendary signature stew. The gourmet restaurant, in which wood dominates, has reduced its seating capacity for the comfort of diners, who now have a view of the kitchen. Insightful wine list.