Stefan Jacobs has metamorphosed the Ernage farmstead. This gifted chef has opened a B&B, a bakery and a tasteful restaurant that sports a rough, brutalist look. His sustainable ethos can be tasted in subtle dishes, rich in unexpected and playful combinations. He pays a sincere homage to his region as he showcases the produce of local market gardeners and from his own garden. Examples include lamb from the Censier farm (an earthy stew of lamb shoulder, a fritter of chopped lamb tripe and a succulent lamb fillet) flanked with different textures of sweet corn.