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Le Comptoir Kokagué
Japanese
A French-Japanese couple runs this small restaurant in a Jura village so quiet you'll wonder if you've taken a wrong turn. She cooks, he runs the floor, and together they fold local terroir into Japanese forms: Bresse chicken pressed into tofu and shiitake, trout cured with kombu. The room is spare and plant-dotted, the wine list leans natural and is organized by grape variety, and the neighbors clearly know something outsiders don't.
Two honors, in evidence:
The record strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
- Trout marinated with kombu seaweed Michelin Guide
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