A kitchen
creative and daring
The Card of the moment
The restaurant is currently closed, reopening April 1, 2023
***
Venison terrine with mixed salad
Or
Smoked trout filet on a bed of sauerkraut
***
Veal quasi with mushrooms, seasonal garnishes
Or
Saithe fillet, risotto and cauliflower mousseline
Or
Beef filet with Pinot Noir sauce and shallots, seasonal garnishes (+5€)
***
Chocolate mousse and custard
Or
Blueberry soufflé cream
Or
Selection of cheeses of the moment
Full menu 35€.
Starter + Main course 30€ – Main course + Dessert 28€.
“Little Prince” menu € 12
(less than 10 years old)
Or
Homemade ground steak
Pasta and / or vegetables
***
2 scoops ice cream
We thank our customers for informing us of any type of intolerance or allergy and we have a list of the main allergens in our dishes.
Groups
The large room offers you a panoramic view of the garden and will therefore be entirely privatized for your event (privatization depending on the number of people, contact us for more details). You can have your own table and room decoration, our entire team can help you with the preparation. For a musical atmosphere, we accept the presence of a DJ in the evening until 2 am (supplement of 200€).
For smaller groups of 10 to 20 people, we also have 2 other restaurant rooms that can be dedicated to you, for more comfort and privacy.
During the day and depending on the weather conditions, you can have a good time in our garden to have your aperitif in the form of a buffet of sweets.
We also offer our menus reserved especially for groups, where you will be able to choose your different dishes and discuss with the Chef for any adaptation according to your desires.
For more information please contact us by phone at 03.89.82.00.43 or by the contact form on our website .
Our team
Chef de cuisine
Jean-Michel Kieffer
Chef since 1985, the Chef represents the third generation of this family institution. After earning his spurs at Paul Bocuse, Jean-Michel took over from his father at the Hôtel Restaurant des Vosges, bringing about major changes. The then rustic kitchen of the time is turned upside down and a wave of novelties appears. For example, it was he who decided to start serving customers on individual plates, a great revolution in the restaurant in the 1980s. New recipes emerge and become his great classics, such as the delight of snails with chanterelle mushrooms.
Deputy Chief
Thibaud Kieffer
In the kitchen since 2014 alongside his father, Thibaud brings this touch of freshness and modernity to the restaurant, which makes their father and son duo a very good pairing. He brings particular importance to dressage and has an eye for detail. The restaurant’s menu has evolved since his arrival since he is also the one who will bring new desserts that he particularly likes. New dishes appear, creations in duo where tradition and modernity tend towards a beautiful balance.
Director - Chef de Salle
Nathalie Kieffer
Nathalie Kieffer is the emblematic woman of the Hotel Restaurant. Married to Jean-Michel since 1987, she has supported the Chef for all these years. Always in search of culinary innovations, visual and gustatory improvements, she masters the art of the table perfectly. As a decorator who pays attention to details, she ensures a beautiful harmony in the restaurant but also in the hotel rooms. Taking care of her customers and making them happy remains her main objective, whether you are in the restaurant or in the hotel, she will do everything to make sure you have a pleasant time.
Room assistant
Lucile Grélard
Thibaud’s companion, Lucile joined the family and the Hotel des Vosges adventure in 2019. After a professional career in the medical world, she fell under the charm of the hotel and the restaurant, being herself a great epicurean. Full of enthusiasm and desire, she brings a touch of freshness and modernity to the team and learns from her parents-in-law all the facets of the business.
Kitchen assistant
Mattéo Mura
text
Waitress
Christelle Crave
text
Gaëlle Schupp
Multipurpose employee
text
Kitchen apprentice
Coralie Collas
text