Between Morteau and La Chaux-de-Fonds, not far from the French-Swiss border, this restaurant welcomes guests to the heart of the Haut-Doubs mountains. In this family-run place, chef Hugues Droz offers guests typical Franche-Comté hospitality, just as his father and grandfather did before him. With a keen eye on seasonal produce, he loves to ally terroir and innovation. He also enjoys creating themed meals, such as his morel-based menu, in which this mushroom features in every course.