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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.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Trout marinated with kombu
“the trout marinated with kombu seaweed (on the kawamatsu kobujimè)”
Michelin Guide -
Tori daikon
“the Bresse chicken fillet worked into a tofu and shiitake patty flavoured with ginger (tori daikon)”
Michelin Guide
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