Traditional cuisine, entrecôte "Relais", beef tenderloin heart. chanterelle crust, cheese dishes
and brasserie dishes. Hunting is also served as a saiaon.
Le Relais dates back to 1981, and Bernard and Lily Rudaz have been the proprietors for 42 years this year. He's in charge of the kitchen, while his other half is in charge of service and the "Chambres" section.