Gastronomic restaurant,
one-Michelin starred restaurant in Franche Comté region
Catherine and Marc FAIVRE

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, an interesting wine list, everything is done so that guests enjoy their stay. 

Awarded one star by the Michelin Guide since 2000 and three toques by the Gault Millau since 2009, Marc FAIVRE’s cuisine features products fromthe region of  Franche-Comté. 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 the Lake Geneva, is poached and served with absinthe from Pontarlier. Local toasted corn 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.

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.

> Have a look at the menus

Catherine takes care of the selection of wines. An emphasis is naturally put on the Jura vineyard with wine-growers such as Jacques Puffeney, Jean-François Ganevat, Stéphane Tissot, Alain and Julien Labet, Pignier. Other French vineyards 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. The wine list has been awarded a prize by the Michelin guide.

> Have a look at an extract of the wine list