In the hands of the two associate chefs, Fränk Mannes and Jeff Lux, the cuisine here is traditional and rustic with contemporary touches. This goes for the pâté en croûte with blackcurrant mustard or the bone marrow with garlic parsley for starters. What is beyond dispute is the traditional cordon bleu, generously filled with local ham and Comté AOP cheese, a staple of local cuisine. The black tiger prawns pan-fried with mild garlic and jalapeño are also well worth trying.