Menu of the moment
Starter + Main course €35 – Main course + Dessert €32
Menu modified each week according to current arrivals, thank you for your understanding.
If you have any special requests, please let us know when you book!
– updated on november 17 –
Awakening of the Senses
Duo of duck: semi-cooked duck foie gras marinated in Cognac and crispy roll of duck confit and dried fruit, brioche toast
Filet of trout on a bed of sauerkraut
Snail and chanterelle delight, V.G.E. soup style (+5€)
Rabbit terrine with prunes and mixed salad
Halibut fillet, sheaf griespflutta and saffron braised fennel (+5€)
Farm poultry supreme stuffed with mushrooms, seasonal garnishes
Angus beef cutlet, Pinot Noir sauce and shallot confit Or
Duck breast with pan-fried grapes and tangy sauce
Chocolate mousse, cocoa streusel, cocoa and sesame tuile and crème anglaise
Brown and mandarin meringue
Homemade iced nougat with pistachios and macerated raisins, red fruit coulis
Selection of cheeses of the moment
“Surprise des Chefs” menu in 7 dishes composed of the best products of the moment according to the inspiration of the Chefs.
75 € per person
“Little Prince” menu € 12
(less than 10 years old)
Homemade ground steak
Pasta and / or vegetables
2 scoops ice cream or Dessert of the moment
Cheeses - €8 à la carte
Selection of cheeses of the moment
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.
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 .
Chef de cuisine
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.
Chef de cuisine
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 attaches particular importance to dressing 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. Thibaud brings a gastronomic touch to authentic, tasty cuisine.
Director - Chef de Salle
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.
Thibaud’s companion, Lucile joined the family and the Hôtel des Vosges adventure in 2018. After a career in the medical world, she fell under the spell of the hotel and restaurant, being a great epicurean herself. Full of enthusiasm and desire, she brings a touch of freshness and novelty to the team, and learns every facet of the business alongside her parents-in-law.
Coralie is the youngest member of the team and has been doing her apprenticeship in the kitchen since September 2022. After training her sister, the Chefs agreed to follow her as she entered the business. Interested and motivated, she has found her place among the men in the kitchen and is forging her experience and character as the months go by.
Christelle has a wealth of experience in room service, both for breakfasts and in the restaurant. She worked for a long time at L’Hostellerie Alsacienne in Masevaux and joined the Hôtel des Vosges team in October 2021. Dedicated and attentive to our customers, she is there to take care of everyone and help make your stay as pleasant as possible.