Una stella MICHELIN: una cucina di grande qualità. Merita la tappa!
Prodotti di prima qualità, finezza nelle preparazioni, sapori distinti, costanza nella realizzazione dei piatti.
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Descrizione
Laure and Fabien Mengus are at the head of this iconic restaurant. Fabien had already made his talent known at Le Cygne, a nearby restaurant. Here, at this former culinary "institution", he shows that he is perfectly at ease building bridges between tradition and modernity – and that applies to the decor as much as to the food. Either ensconced in the lounge or close to the floor-to-ceiling windows overlooking the forest, you can expect varied cuisine that showcases great ingredients: pan-fried snails from Farmhouse Ettendorf, perfectly cooked egg and green Chartreuse-spiked herb jus, or pigeon breast grilled on the barbecue and served with chard cannelloni and shredded pigeon leg with cacao.