Matthias Marc, the most Franche-Comté of Parisian chefs, returns to his roots in the Haut-Doubs at the opulent and welcoming Maison des Cimes, which overlooks Lake Saint-Point. More than a team, the popular semi-finalist on France's Top Chef has gathered something akin to a family around him: the powerhouse kitchen crew that has been with him for years, his cousin, who designed the sturdy carved-wood tables that blend seamlessly into the mountain-chic decor created by his wife Hanna, and the family orchards, which supply the apples for a fragrant vernal grass-infused ratafia poured right at the table. Refined, precise and indulgent, the cuisine pays a fine tribute to the Jura, with dishes such as nostalgic cancoillotte with a smoked potato emulsion and trout roe, or delicious gnocchi au gratin with Comté, Morteau sausage and vin jaune sauce. Cuisine inspired by the forest and countryside, and attentive down-to-earth service.