Au Fil des Saisons

Au Fil des Saisons is a semi‑gastronomic restaurant with modern cuisine selected in the Michelin Guide and the Qualité Tourisme label. It offers plateaux‑repas, takeaway and bespoke traiteur services for private and corporate events with tailored catering. In a traditional, charming house near Montbéliard the interior combines warm elegance and modern touches, creating a chic, cosy dining experience: light oak tables, velvet chairs and simple, flower‑accented settings. An elegant, comfortable terrace welcomes fine‑weather dining; two bright privatizable rooms with professional equipment and a cosy dining room host romantic dinners, family meals or business lunches. Cooking is market‑driven and seasonal, committed to traceability and freshness; products are chosen on arrival from local Franc‑Comtois producers and combined with seafood reflecting the chef’s Norman background, producing creative, generous dishes that favour careful cooking, freshness, lightness and aesthetic presentation. Stéphane Robinne, Maître Restaurateur, leads the kitchen, drawing on experience gained in starred houses and palaces. Specialities include foie gras terrine, seasonal fruit confit; snail ravioli, leeks, Savagnin cream, hazelnuts; veal tataki, black garlic, parmesan emulsion; scallop carpaccio, fresh herb pesto; cod loin, lentils, shallot cream in red wine; and beef fillet, wholegrain mustard purée, morels.