HÔTEL RESTAURANT LES VOSGES
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.
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