The story
Le Bon Accueil – the name promises exactly what chef Marc Faivre and his wife Catherine deliver. Set in Malbuisson, a village near the Lac de Saint-Point in the Haut-Doubs, the restaurant occupies a former Comtoise farmhouse. The atmosphere is convivial and relaxed, with an innate sense of hospitality that makes guests feel instantly at home. Catherine and Marc describe themselves as "aubergistes contemporains" – contemporary innkeepers who place human connection at the heart of everything they do.
Since 2000, the kitchen has held a Michelin star for high quality cooking. Marc Faivre works with seasonal products, sourcing from trusted local producers. His cooking is gastronomic yet gourmande – a cuisine that is tasty, sincere and authentic. Everything is transformed and made in house, from the breakfast jams to the ice creams. The flavours reflect a deep respect for the Franche-Comté terroir, and the wine list is chosen with equal care. As ambassadors of the region’s produce, the Faivres maintain close relationships with their growers and vignerons.
Dining at Le Bon Accueil is about more than the plate. Catherine and Marc aim to create lasting memories through gustatory emotion and genuine warmth. The restaurant offers lunch and dinner, with additional evening openings in summer. The three-star hotel with twelve spacious rooms and a made-to-measure breakfast makes it easy to linger and explore the lakes and mountains of the Jura. Whether you come for a meal or a longer stay, the emphasis is on sharing good food and good company in a setting that feels both refined and effortless – the kind of place that earns its star by staying true to its name.
Recognition
Ambience
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