Le Chat Gourmand sur Mesnois

We went there as a couple. Very warm welcome and excellent service. The calf's head was absolutely delicious; it's their specialty. They have it every day. I highly recommend it if you're ever in the area.

A warm welcome. The menu is homemade, excellent, and generous. We had a wonderful time. We highly recommend it. Agnès and Christophe

It was a lifesaver and so incredibly delicious. I would have loved to try other dishes, but I was just passing through.

Simple but very well-executed and generous cuisine. Perfect for food lovers. The service is cheerful, warm, and professional. The menu is small but varied. The prices are just a little high, but that's the price of homemade food from appetizers to desserts. Perfect for a lovely family meal.

Very warm welcome, excellent food. It's a friendly restaurant, I recommend it.

Finding a restaurant of this quality during our trip to Franche-Comté (a sort of "homecoming" for us, being from the area... thanks to our 90-year-old grandmother) was a real treat. The local cuisine in all its splendor. A restaurant that will serve you a fondue (that will remind you of your grandfather's and introduce you to "THE" Franche-Comté tradition). What's more: calf's head and morbiflette for a 9-year-old girl (who has been asking for it every day since)... What more can I say... Don't change a thing! At least... as someone who also... well... cooks and... gives a somewhat biased opinion (therefore)... and I also don't like it when professionals "judge" the dishes I serve, and I understand your reaction to another chef judging you... but that's not the case here, and I don't want to judge you because your establishment is doing well and... well... I had an unforgettable time. Keep up the good work. Just so you know... and this isn't meant to be... anyway... I understood your method for making Gribiche sauce, and it looked more like tartar sauce than Gribiche (in my opinion, and again, that's just my perspective as a cook). A hard-boiled egg processed in a food processor and added to your preparation (perhaps a reduction of finely chopped shallots, tarragon, mignonette pepper, and dry red wine vinegar) would make a sublime Gribiche. But I don't really understand what a season in the Jura region is like, and it's easy to "say" when you're not there. If I were working with you, I would certainly change my perspective on the preparation involved. But as a lover of calf's head... yours is absolutely divine, and (as a cook who dares to judge a colleague (which isn't the case here... I truly appreciate your cooking, and congratulations again: you've won me over). But, as a lover of calf's head, you can't let your customers enjoy your marvelous calf's head without allowing them the delicacy of savoring the broth. A spoonful: Because the broth of a calf's head is an incredible culinary experience. The broth... offer your customers a spoonful to taste it.

Absolutely delicious! Homemade fries are a real treat. I'm a chef and I love service like this. Simple but incredibly effective cuisine. The service is attentive to the tables. You can tell they love their work. This is a restaurant that deserves to be better known.

Excellent restaurant. Very good meal. Warm welcome.

Thank you for your warm welcome and good cheer, the delicious and generous dishes…😅. All the best!

Excellent experience with a very pleasant waitress!