The story
Le Pré Fillet sits in the hamlet of Les Molunes, in the heart of the Haut-Jura Regional Natural Reserve. The building is an old farm that has evolved over generations, now offering modern comfort and a restaurant that draws on the landscape around it. Forty-five minutes from Geneva Airport and Bellegarde TGV station, it feels secluded, surrounded by pastures and forests.
The kitchen at Le Pré Fillet works with ingredients from nearby producers. The menu changes regularly but always highlights Jura staples: trout from Pisciculture des rivières aux Rousses, goat’s cheese from les cascades aux Bouchoux, fir honey from Famille Berry in Les Molunes, and chickpeas from GAEC Brelot in Champdivers. Diners can choose from set menus like the Gourmandise (42 €) or the Plaisir (54 €), which include a starter, main, cheese, and dessert.
Standout dishes include a spring tartlet with smoked trout and goat’s cheese mousse, sweetbreads flambéed with Marc du Jura, and slow-cooked lamb shank with fir honey. The Bresse chicken in cream with morels and vin jaune is a classic of the region. A la carte options feature morel omelette, house pike quenelles, and a selection of local salads. The restaurant also offers a Découverte menu at 32 € and daily set menus on weekdays.
Le Pré Fillet’s commitment to honest, well-executed regional cooking earned it a place in the Michelin guide. The award reflects the kitchen’s ability to showcase Jura’s terroir with precision and care. The restaurant welcomes guests from Wednesday lunch through Sunday lunch, with evening service Wednesday to Saturday. Reservations are recommended by phone.
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