In a charming village above the River Saône, this restaurant has a traditional decor (exposed stones and beams, large colourful frescoes). Guillaume Laublanc, a native of these parts, sets about cooking his bistronomy-style cuisine with locally sourced ingredients and infectious enthusiasm. Cooked at low temperature, the Bresse chicken (from Johan Morand's farm) stuffed with morels and vin jaune cream is sure to win you over!