Set in a handsome bourgeois house, fashionably done up in a contemporary vibe with untreated materials such as oak, this inviting venue, a ten-minute drive from Epinal, is the brainchild of Nicolas Grandclaude and his wife. The modern, soul-warming culinary slant, backed up by exquisite plating, is illustrated in the likes of butterflied and seared wild prawns with coconut milk, ginger and lemongrass, or pan-fried whiting filets with courgettes, almonds and basil. Delightful.