Restaurant au Fil des Saisons

Au Fil des Saisons is a semi-gastronomic restaurant where chef Stéphane Robinne celebrates fresh produce. The restaurant stands out for its menu, which changes with the seasons, and for its creative culinary experience, often blending marine flavours with local produce from the Franche-Comté region.

The cuisine on offer is authentic, the fruit of the chef's experience in leading gastronomic establishments. The dishes are based on local produce: fresh fish, tender meats, refined garnishes and homemade desserts. Depending on the season, you can enjoy pan-fried scallops or roast guinea fowl supreme in winter, and fresh fish dishes in summer.

The restaurant's name perfectly sums up its philosophy: "Au Fil des Saisons" means a culinary offering that evolves with the rhythm of nature and the availability of produce.

An outdoor terrace allows you to enjoy your meals in fine weather, for an even more pleasant experience.