Restaurant in a nicely intimate atmosphere offering very tempting dishes
What a beautiful table that of the Froehn Inn managed with brio by Romain and Laure! In a charming and subdued decor mixing exposed beams and rough walls, we sit here to taste very well executed and greedy dishes. The pan-fried sea bass filet, crozet risotto with truffle or the egg cooked at 64 degrees, creamy potato with truffle oil, Corsican sausage and Bordeaux sauce are perfect examples of the gourmet nature of Romain's dishes. We enjoy ourselves just by admiring the dressing of the plate, which will not last long.
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Members' reviews on AUBERGE DU FROEHN
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Je conseille le filet de bœuf, foie gras poêlé, sauce bordelaise à l'huile de truffe. Un délice! …Plus
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