Right in the middle of a rural village on the Plaine des Vosges, not far from the spa towns, this hotel-restaurant has been run by the same family since 1919. Hungry travellers make a beeline for this large, brightly coloured establishment with an exposed timber ceiling – once the village washhouse. Chef Maye Cissoko confidently and meticulously rustles up classic seasonal cuisine, in the form of two set menus, in which the finest ingredients enjoy the limelight. A case in point is the line-caught meagre pan-fried in hazelnut butter, served with petits pois à la française, marinière sauce or, for dessert, the burlat cherries jubilee, infused with verbena, lemon chiboust and cherry sorbet.