Overlooking the town's wonderful church, this modern, polished dining room is a good match for chef Jean-Pierre Vullin's cuisine. Frogs' legs and Bresse chicken with a wild morel–cream sauce are the specialties, but also consider the quenelles de brochet (poached-fish dumplings). Jean-Pierre wanders through the dining room ready for a chat while his staff provides excellent service. Don't miss the house aperitif, a champagne cocktail with fresh strawberry purée.
The wine list has 300 vintages.