A gastronomic restaurant in the Haut Doubs area
Le Bon Accueil, a one-Michelin starred restaurant in Malbuisson
The Chef, Marc, learned with great chefs such as Henri Seguin, Jacques Lameloise, Pierre Gagnaire and Georges Blanc. Catherine, his spouse, worked with Pierre Orsi and Georges Blanc. Since 1989, Catherine and Marc Faivre have been delighted to welcome guests at Le Bon Accueil to share their passion with them. Warm welcoming, professional service, fresh and tasteful cuisine that enhances local products of quality, interesting wine list, everything is done so that guests enjoy their stay.
Respect of products and producers
Marc FAIVRE’s cuisine features products from Franche-Comté region. Morteau sausage is sliced and placed on steamed leeks and thin puff pastry, with a poached egg on the top. Mouth-watering isn’t it? Fera, a fish from Lake Geneva, is poached and served with absinthe from Pontarlier. Local toasted maize flour is used for gnocchis that match perfectly with an old Comté from Fort Saint Antoine. Free-range chicken is cooked according to the traditional local recipe with Vin Jaune and morels. Potatoes and Mont d’Or are turned into an elegant cheese.
Promotion of regional products
Marc Faivre uses fresh and seasonal products all the year long. Desserts are made with seasonal fruit as mandarin sorbet in winter.
It is of the utmost importance for Marc to use only fresh and seasonal products. Everything is homemade at Le Bon Accueil’s restaurant both for taste’s sake and for the love of good food. Through his cuisine, Marc Faivre proclaims passions for his craft and for his region.
Vegetables come from farmers located a few kilometers far from the restaurant, sourdough bread from a baker using organic flours, sheep’s cheese made by a three-kilometer far away farm.
Taste of wine
Catherine takes care of the selection of wines. Emphasis is naturally put on Jura vineyard with wine-growers such as Jacques Puffeney, Jean-François Ganevat, Stéphane Tissot, Alain and Julien Labet, Pignier. Other French vineyards such as Burgundy are not forgotten with great wine-growers such as Jean-François et Raphaël Coche-Dury, Sylvie Esmonin, Julien Guillot, De Moor, Rémi Jobard, Ducroux, Bruno Schueller, Jean-Michel Stephan.
Book a table at Le Bon Accueil, one-Michelin starred restaurant in the Haut Doubs.
