BEAUSÉJOUR
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Restaurant in an elegant setting offering very fine dishes that vary with the seasons
We love the elegant setting with its soft tones of the restaurant, which also has a charming summer terrace nestled in a green garden, ideal for candlelit dinners. Chef Nicolas Doucet and his team prepare very fine dishes that vary with the seasons: pan-fried goose foie gras, gravlax of arctic char, Apicius can, roasted farmhouse pork loin, chestnut and blackcurrant mousse. As for the wine list (from Alsace and elsewhere), it's pure delight for oenophiles! Please note that booking is highly recommended.
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Members' reviews on BEAUSÉJOUR
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