La Fruitière

A fruitière, down in the valley, was the co-operative where cheese was made, the restaurant took its name, its decor and part of its spirit. Executive chef Franck Mischler works regional produce in a careful register: house foie gras, oysters, beef tartare, roast leg of lamb. It is La Folie Douce's table, so it is also the table from which you watch the cabaret on the terrace. The food is better than the context suggests, and many clients come here to eat first and foremost. Booking essential during school holidays.