Au Fil des Saisons

Au Fil des Saisons is a semi-gastronomic restaurant where chef Stéphane Robinne celebrates fresh produce. The restaurant stands out for its menu, which changes with the seasons, and for its creative culinary experience, often blending the flavours of the sea with those of the Franche-Comté region.
The cuisine on offer is authentic, inventive and generous, the fruit of the chef's experience in leading gastronomic establishments. The dishes are finely crafted around local produce: fresh fish, tender meats, refined garnishes and homemade desserts. Depending on the season, you can enjoy pan-fried scallops or roast guinea fowl supreme in winter, and fresh fish dishes in summer.
The restaurant's name perfectly sums up its philosophy: "Au Fil des Saisons" means a culinary offering that evolves with the rhythm of nature and the availability of produce.
The setting is warm and modern. Rough wooden tables and velvet chairs create an atmosphere that is both contemporary and comfortable. An outdoor terrace allows you to enjoy your meal in fine weather, for an even more pleasant experience.