We leave the grey and monotonous tarmac of the A36 and head towards the Swiss border. After a short drive , we arrive at Villers le Lac , on the very edge of France. Here , Hugues Droz has opened 12 charming rooms and invites guests to take an evening to sample his talents. His modern , reasonably priced cuisine has the hearty aroma of the Doubs forests: “Golden vermicelli with fresh Gruyère cheese in walnut and yellow wine sauce” , “Lobster and walnut feuilletine with chicory and seafood sauce”. The next day , the hotel disappears like a dream in the rear-view mirror: a delicious digression that was well worth the detour.