Auberge Chanéac

Sophisticated, traditional and innovative dishes throughout the seasons. That's how Jean-François makes his cold meats, "Maöcho" (stuffed pork belly, a regional speciality), chestnuts, local veal, "Fin Gras du Mézenc" and trout. Shortlisted for "Les Etapes savoureuses Ardèche" (literally, tasty stops in the Ardèche).