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Fabrice Coquelin has been at work in the kitchen in this 1870-built restaurant for over 30 years now. He treats guests to delicious, classic French cuisine while his charming wife Rita takes charge front of house. The meat is supplied by the butcher across the road and the vegetables come from local farmers. Whatever you do, don't miss the homemade terrines or the veal tenderloin with mountain cheese and noodles.