A kitchen
creative and daring
The entrees
-
Chef's terrine and mixed salad 15€
-
Gourmet salad 18€
(poultry livers, house-smoked pork tenderloin, duck foie gras, mushrooms)
-
Duo of duck, in foie gras, marinated in Cognac and rolled with candied fruits 22€
with its brioche toast
-
Snail delight with chanterelle mushrooms, VGE soup style 18€
(15-20min preparation)
-
Mussel soup with saffron pistils and small vegetables 13€
The dishes
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Veal kidneys with mustard sauce 22€
-
Quail ballotin stuffed with figs 30€
-
Veal sweetbread with chanterelles 30€
-
Filet of beef with mushrooms or Pinot Noir sauce 30€
-
Freshly caught fish, meunière or blue trout 18€
(Supplement almonds 2 €)
-
Fish fillets from the fish tank on a bed of sauerkraut, flavored with foie gras 20€
-
Roasted monkfish medallion with its spicy juice, vegetable risotto and Paimpol beans or Fine fish according to the arrival 30€
-
The Vegetarian: Ravioli with seasonal vegetables, creamy mushroom sauce 20€
Homemade desserts
-
Puffed omelette with Grand Marnier 10€
-
Chocolate trilogy 10€
-
Irish coffee 9€
-
Puffed red berry cream 8€
-
Trio of drizzled sorbets 9€
-
Ice cream sundae with 3 flavors 6€
-
Homemade iced kougelhopf 8€
Our menus
“Tasty” menu €35
***
Smoked salmon and trout rillette, light cream with raspberry vinegar
Or
Gourmet salad (poultry livers, house smoked pork tenderloin, mushrooms)
***
Veal quasi with mushrooms
Or
Sea bream fillet, vegetable risotto and cauliflower mousseline
***
Chocolate mousse and custard
Or
Frozen nougat and its red fruit coulis
"Gourmet Pleasures" menu
€45 1 entry / €55 2 entries
***
Duo of duck, with home-made foie gras and candied fruit roll, brioche toast
and or
Cassolette of langoustines and leek fondue
***
Roasted monkfish medallion with its spicy juice, vegetable risotto and Paimpol beans
Or
Fillet of beef with Pinot Noir sauce and candied shallots
***
Chocolate trilogy
Or
Puffed red berry cream
Discovery menu - 70 €
“Surprise des Chefs” menu in 7 dishes composed of the best products of the moment according to the inspiration of the Chefs.
Cheeses
5 € with a menu / 8 € à la carte
Or
Trilogy of Munster
“Little Prince” menu € 12
(less than 10 years old)
Or
Homemade ground steak
Pasta and / or vegetables
***
2 scoops ice cream
We thank our kind customers for telling us about any type of allergy and we keep a list of the main allergens in our dishes available.
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
Chief
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.
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.
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