"Gilles Schnoering, well established in his restaurant near the Halle aux Houblons, treats his guests to a short seasonal menu; his fresh, well - made creations owe much to the quality of the ingredients used. Savvy food and wine pairings. "
官网In the family for three decades, this restaurant with its trompe l'œil façade and Renaissance ceiling is virtually an institution. Running the kitchen today is young Romain Meyer, who worked alongside his father for eight years and continues to serve the house classics (fish soup, tuna carpaccio, Chateaubriand with Béarnaise sauce), albeit with a nod to more modern tastes.
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