The Haute-Saône, an authentic region of forests, mountains and water, is a land of culinary rich, bountiful traditions. What the region doesn't offer, the Chef will get just for you. On the menu of local specialities: breast of duck with sour cherries, braised sweetbreads with morel mushrooms, haunch of young wild boar Grand Veneur with bilberries, doe tournedos, fried carp, local frogs in season... to enjoy in the two attractive restaurant dining rooms or on the terrace in summer cooled by the forest. Organisation of receptions on the premises or in your home.
03 84 20 62 32