Episode 11 – Hotel Restaurant le Bon Accueil – Gnocchis de gaudes au Comte –
A regional recipe with the world famous Comte cheeseegions 

“A delightful return to authenticity”

The Chef: Marc Faivre, executive Chef & Owner

The chef was born and trained in Franche Comte. After graduating from cooking school, he worked in several prestigious Michelin Star restaurants such as The Carlton in Lausanne, Henri Seguin in the Pressoir in Paris, Jacques Lameloise in Chagny, Pierre Gagnaire in Saint-Etienne and Georges Blanc in Vonnas. With his wife, Catherine, who is also a chef and has worked in Michelin Star restaurants, they took over the family business in 1989.
Together their share their passion for cooking, and have transformed the hotel restaurant into a gourmet stopover and have preserved the soul and simplicity of this beautiful inn.
Marc delivers a tasty and simple cuisine and has been awarded 1 Michelin Star. His motto is: never more than three flavors per plate. He sublimates the local products, like the Morteau sausage or Comte cheese and his menu varies according to the seasons.

List of the ingredients:
Ingredients for 4 people:
12.5 cl milk
12.5 cl water
100 g butter
1 level teaspoon of salt
100 g old Comté cheese (18 months)
100 g Gaudes flour (grilled corn flour, the chef uses the one from the Michel Taron mill in Chaussin in the Jura)
40 g white flour
3 eggs
80 g Comté cheese in thin strips
300 g of green vegetables according to season (green asparagus, beans, peas, leeks)

Discover this recipe by clicking on the video

Cook at home and stay safe!

The Hotel:

The three-star hotel is located in a traditional farmhouse. It is a small cozy hotel with 12 rooms. The rooms are warm, with wood panels, bright and have been completely refurbished. Simplicity & elegance could describe this charming inn.
It is the ideal place where to unwind; you will find peace and tranquility in the pleasant garden surrounded by nature between lakes and forests.

The Location:

Located in the heart of Malbuisson village on the bank of the Lake Saint Point in the Jura mountains, between Pontarlier and Métabief near the Swiss border.
The nearest airport is Geneva, about 1h25 minutes away from the property.

The Cuisine:

The Chef has been awarded a Michelin Star since 2000 and three toques by the Gault Millau since 2009, he loves to showcase fresh local products. He works very closely with local producers to offer a simple but tasty cuisine that varies with the seasons. He showcases Morteau sausage, Fera, a fish from the Lake Geneva, absinthe & old Comté from Fort Saint Antoine, free-range chicken cooked with local Vin Jaune & morels and of course Mont d’Or cheese. Everything is homemade and Marc Faivre is the best ambassador of his region.

Activities in the region During summer months
Listen to sound of cowbells that produce outstanding milk and visit a dairy or take a trip to Fort Saint Antoine, the impressive cheese-maturing cellar to know every-thing about Comté, the most emblematic regional cheese.
Visit Le Rucher des Deux Lacs where they produce dandelion honey and Pierre Guy distillery, this absinthe distillery is the last family-owned business in Pontarlier, where four generations of distillers have practiced their art since 1890.
Activities in the region During winter months
Go snowshoeing, or skating on a natural iced lake, the Lake Saint Point, the biggest skating-rink in France
Mush: Experience dog sledding in a polar atmosphere through valleys and wooded areas. Admire the icing-sugar landscape at high speed, enjoy the serenity.



Operations & Reservations

3477 Rushbrooke street, Suite 302

Verdun, QC, H4G 1S8 CANADA

Corporate Headquarters

107-27 71st Avenue, Suite 403

Forest Hill, NY 11375

Phone: 1-514-285-8758

Toll free: 1-866-285-8758

Fax: 1-514-285-9128

Email: info@eetvl.com