In a group of pretty buildings accessed via a paved inner courtyard and a spruce garden, this former coaching inn has been transformed into an enticing restaurant and hotel. A culinary beacon for a long time thanks to the talent of chef Michel Husser, nowadays it’s his children who run the affair. The cooking demonstrates finesse and delicious eclecticism in the form of a short à la carte and two set menus: scallop carpaccio with braised salsify, seaweed and caviar vinaigrette; roast squab pigeon, the thigh in a samosa ; quince baba with ganache and bergamot gel…