The story
Auberge de Bellevie in Poligny introduces a vibrant voice to Jura dining under the direction of Zoé Boinet, who transformed the former B&B Étoile du Berger into a welcoming space. Byron Fini leads the Jura kitchen, applying techniques learned at Peg in London and Le Doyenné in Saint-Vrain to build a menu rooted in comfort. Fini is backed by Margot Meziane, while Boinet, frequently spotted in cowboy boots, manages the floor with mirrored accents and linen details that complement the building's old stone walls and wooden rafters.
Meals begin with Cancale oysters finished with raw cream, crisp celery, and apple, followed by miniature 24-month Comté fritters that showcase the cheese's texture. Main courses include a flatbread piled with buttery mussels and thinly sliced smoky cured ham, as well as flame-charred mackerel served with a zesty satsuma mandarin yogurt sauce. Trout appears as a pink portion over raw fennel and roasted onion petals on almond purée, accompanied by Ariane Stern's bread and finished with agastache ice cream speckled with toasted hazelnuts.
Le Fooding recognized the project for 2026, highlighting how Boinet blends her sommelier background with a down-to-earth approach to hospitality. The interior keeps the soul of the former guesthouse, preserving rough stone textures and timber beams while adding antique tableware and reflective surfaces. Outdoor seating extends the dining area when conditions permit, maintaining the relaxed atmosphere. Boinet's sparkling energy ensures guests feel at ease, reinforcing the aim of serving food with the warmth of a home meal.
Recognition
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