Le Bon Accueil

Le Bon Accueil is a family-run, one-Michelin-starred hotel and restaurant in Malbuisson at the heart of the Haut‑Doubs, housed in a former Franche‑Comté farmhouse. Catherine and Marc Faivre have led the house since 1989; the restaurant has held its Michelin star since 2000. Marc trained with Henri Seguin, Jacques Lameloise, Pierre Gagnaire and Georges Blanc; Catherine with Pierre Orsi and Georges Blanc. The couple prioritise hospitality, conviviality and proximity to producers, emphasising human relationships, listening and generosity in service. The old Comtoise farmhouse offers a convivial, warm atmosphere and a hotel of 12 spacious, wood‑accented rooms with cocoon‑like, understated decor; seating and service are friendly and professional to make guests feel immediately at home. Marc Faivre’s cuisine is modern, gastronomic and gourmand, product‑led and seasonal; everything is worked and made on site, from jams to ice creams and desserts, to respect ingredient identity. The team stresses traceability and close ties with nearby bio market gardeners, a sourdough baker using organic flour, sheep cheeses from a farm three kilometres away, Jura yogurts, line‑caught fish and Bouchot mussels. Dishes combine aesthetic presentation and varied textures while showcasing Morteau sausage, Comté and Vin Jaune. Marc Faivre (Chef). Specialties include tarte feuilletée with thinly sliced Saucisse de Morteau and leek topped with a poached egg; gnocchis made from gaudes with Fort Saint Antoine Comté; Féra du Léman poached with Absinthe de Pontarlier; free‑range poulet with Vin Jaune and wild morels; small potato bites with Mont d'Or and Vin Jaune; and seasonal sorbets and desserts, for example mandarin sorbet in winter.