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Restaurant offering a variety of dishes prepared by the chef: creamy risotto, scallop brochette, etc.
A verdant setting, an inspired chef (Nicolas Noël) with a background in Italy and the Auberge de la Forêt, and a dynamic team offer Sarrebourg a very good table full of freshness and elegance. On the menu, for example, Iberian pluma, Charlotte mashed potatoes, baby vegetables, chorizo and brown jus, or on the seaside, scallop skewer, chorizo, creamy risotto, baby vegetables and beurre blanc. For dessert, enjoy a rhubarb crumble. And if you like it, you can even stay here, as Les Cèdres is also a hotel.
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