I have been running the "Doubs-Rivage" for 25 years. The hotel is set in large shaded grounds close to the river Doubs. All of my pastries are home-made, as are my duck patés and terrines. Other specialities include : pochouse (freshwater fish soup), whitebait, pike-perch with sorrel, Bresse poultry, snails, poached eggs in red wine "meurette" sauce, cock in red wine, frogs' legs and prime Charolais beef.. 8, rue de La Chapelle. Price from 47 (EUR) to 58 (EUR)
