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Hôtel de la Gare, Le Noirmont, France

In this pastoral small village of France-Montagne, Andréa and George Wenger have changed the Hotel de la Gare into a magical spot. His search for culinary simplicity has no equal apart from the feast he offers to the papillae of the fond-of-food people, as suggests this delicious stuffed onion with larded liver, just carved into a big dice and hardly held. Here is a very exceptional cook, out of norms, giving us a quite modern perspective to food, light, savoury, inspired from tradition and the products of Jura, a specialist allying the knowledge of wines and the harmony of the table service, a chef who promotes team work within his brigade.

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