The Decor
The tables are always beautifully dressed, and you can have your meal either -- In the old farmhouse restaurant, near the chimneyplace where the fire is permanently laid
- In the large elegant Stanislas restaurant, which has a beautiful Louis XV fireplace
- and in summer on the garden terrace, laid with pink sandstone, and surrounded by flowers, from where you have a view of the mountaintops around, and the meadows through which the clear Mortagne river flows.
The miraculous draught of fishes!
Specialties
- The famous Jambon au foin (Ham cooked with hay), served with roast potatoes ... second helpings guaranteed!
- Trout, raised in the brooks of the local valleys, and cooked simply "à la meunière" - incomparably fresh and delicately flavored.
- Omelets, cooked in the centuries-old Vosges tradition - extra-fresh eggs from local farms are beaten by hand with a fork to just the right consistency, then cooked in a long handled frying-pan on the open fire.
- Nettle tart
- Pike, the prince of the local ponds, ....
- Rabbit en crépinette, served with blueberry pasta,
- Crème brulée with bergamot from Lorraine,
- and many other specialties, depending on the season and the arrivals in that morning's market, ...
