HÔTEL RESTAURANT LES VOSGES
Go there and contact
Hotel-restaurant offering a traditional menu with a focus on local products
In keeping with the image of the place, which clearly plays the local authenticity card in a tourist world that tends to become a little too standardized, the restaurant run by Jean-Michel Kieffer defends local gastronomy with a traditional menu that gives pride of place to local produce. And yet, when you've worked at Bocuse, you might be tempted by the molecular high-end... No way! The chef does, however, take the liberty of revisiting certain specialties in his own way, such as the snail delight with lactaire, a delicious peppery mushroom. Generally speaking, trout and mushrooms feature prominently on the menu. Another highlight is the seasonal culinary themes. In April, the six-course fish menu is accompanied by a world tour of white wines. In October, there's a radical change with the six-course game menu, but this time with a tour of France's red wines. The spotlight is on small-scale winemakers. If you're looking for a taste of terroir that's not just a buzzword on a sign, head to Sewen.
Did you know? This review was written by our professional authors.
Members' reviews on HÔTEL RESTAURANT LES VOSGES
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Find unique Stay Offers with our Partners
Je vous conseille vivement ce restaurant !