Arc-et-Senans, France
Vertfeuille
In a restored village inn a kilometre from the UNESCO-listed Saline Royale, Léa Senot and Clément Bourdiaux cook a regional menu shaped by Franche-Comté's most distinctive ingredients: Trousseau wine, vin jaune, Bresse chicken, and local apple varieties. The setting, tommette tiles, exposed stone, painted beams, matches the food's grounded ambition. This is serious cooking in a small-village format, with guestrooms to extend the stay.
