Traditional cooking

Ferme-auberge Linossier

Le Village

Description

Since the end of the 19th century, our family has been perpetuating a tradition: multi-activity agriculture and hospitality. Today, the activity remains a family one and allows two generations and four households to live and work in the village: farm inn, pig rearing and production of cold meats, dairy rearing and production of yoghurts (Monbeliarde cow).

The advantages of a farm inn
More than half of the products served at the table come from our farm or neighbouring farms.
We raise our own animals.
We develop our own products and recipes.
Our neighbouring farmers complete our menu and guarantee the origin of their products.

Specialities: farm sausages, caillettes, calf's head, milk-fed calves, potato gratin with ceps.

Ouverture

From 04/03 to 30/04.
Closed Monday, Tuesday and Wednesday.
Open Thursday, Friday, Saturday and Sunday for lunch.
By reservation on Thursday, Friday and Saturday evening.
Open on Easter Monday (lunch).

From 01/05 to 01/07.
Closed Monday and Tuesday.
Open Wednesday, Thursday, Friday, Saturday and Sunday lunchtimes.
Closed on Sunday evening.

From 02/07 to 31/08.
Closed on Monday.
Open from Tuesday to Sunday.
Closed on Sunday evening.

From 01/09 to 03/12/2023.
Closed Monday, Tuesday and Wednesday.
Open Thursday, Friday, Saturday and Sunday for lunch.
By reservation on Thursday, Friday and Saturday evening.