In the heart of verdant Ajoie, Saint-Hubert lives up to its name. People come from far and wide to enjoy the hunting dishes prepared by Stéphane Gschwind and his brigade.

The Saint-Hubert is also a popular brasserie.

You'll also be happy to sit down in the brasserie for "Jeudis canailles", evenings when guests can grill pieces of meat at the table, or in the dining room with its tablecloth-covered tables that showcase its beautifully prepared dishes. The menu varies with the seasons, while retaining a few signature dishes that have made the reputation

of the house.

Such as these delicious, melt-in-the-mouth frog legs topped with a savory wild garlic cream. A few asparagus spears complete the picture. Loë's fresh perch fillets (from Rarogne, Valais) are a bouquet of flavors, with just the right amount of lamb's lettuce to make them a real delight. Equally accomplished, the butter-melting lamb fillet hides beneath a dapper, aromatic green pistachio crust. Pleasing to the palate, charming to the eye. The full-bodied jus, a string of pommes grenailles and a generous helping of crunchy vegetables complete the picture. The whole thing is cheerful and colorful, a welcome contrast to the somewhat aseptic atmosphere of the dining room. The beef filet parisien, grilled just right, is topped with an exquisite morel sauce. The desserts, too, are seasonal and colorful, like the "Délices du Saint-Hubert", led by a springtime strawberry variation. Nice shady terrace in summer.