A fine version of Franc-Comtois cuisine is on offer at this bistro in the center of town, run by Johnny and Mélaine. The chef revisits regional recipes with good intuition, showing off snail fricassee with artichokes, cancoillotte cream with yellow wine and garlic croutons, Bonnevaux trout steak, morteau cream and carrot peas with zaatar, veal mignon, morel cream and potato gratin with comté, or a macvin crème brûlée. Market menu at €40.