In this elegant 21C century inn located on the outskirts of Dole, chef Joël Césari is continuing on his path as a nature lover, finding inspiration in local ingredients: vegetables, fruit, herbs, mushrooms and freshwater fish. His inventive cuisine varies depending on availability at the market of produce and fish: seared lake char, trap-caught lobster and a passionfruit and tarragon espuma, Bresse poularde in two courses, including a remarkable exotic take on this French classic. N.B. The fine dining restaurant is only open from Friday evening to Saturday evening; during the week, Bistro La Bagatelle takes over with a bistronomy menu offering good value for money.