梅厄斯门酒店餐厅

Near Nancy and the Rhine-Rhone Canal, we warrant you will be won over by the vintage charm of this 1960’s house and its discreet rural edge. A family business for three generations, formerly an open-air tavern, today’s diners make a beeline for its shaded terrace. Seasonal, up-to-the-minute fare: pig’s trotters, sardines, confit onions; apricot crumble and vanilla cream – signed by the owner-chef, all of which washed down by a fine choice of vintages.

Bang in the heart of a rural village on the Plaine des Vosges, not far from the spa towns, this hotel-restaurant has been run by the same family since 1919. Hungry travellers happily take a seat in the lovely dining rooms, one of which, with an exposed timber ceiling, was once the village washhouse. Chef Maye Cissoko confidently finetunes a seasonal score, in which premium ingredients are allowed to shout their name, e.g.: scallops, served raw and as quenelles, or veal smoked in hay with coffee-laced Jerusalem artichoke and a gutsy gravy.

Near Lake Madine, this beautifully restored farmstead sports a chic rustic vibe, depicted by the straw-filled manger (its namesake) that continues to line one wall. It is the HQ of Quentin Pierre, a nature lover who spares no effort in bringing local producers into the mix thanks to ingredients such as trout from Saint-Mihiel, pork from Vilotte-sur-Aire, organic veg from Belleray. His cuisine is seasonal, fresh and simple. The tasting menu incorporates more premium ingredients (foie gras, arctic char sweetbreads). The wine list shines the spotlight on local Côtes de Meuse vintages.

Between the Villa Majorelle and the Musée de l'École de Nancy, this restaurant, which seats no more than 16, is housed in a historic former hairdressing salon! In a suitably uncluttered Scandinavian-style interior, chef Theo Mareschal rolls out simple, accessible cuisine in the zeitgeist, presented in “surprise menus”.

In the suburbs of the city (not far from the École de Nancy Museum), this discreet restaurant is run by an industry professional. In a simple and welcoming setting, it strikes a chord with its unpretentious sincerity. Market-fresh ingredients are the cornerstone of this young chef's tasty, well-executed bistro cuisine: Swiss chard stuffed with goat's cheese, veal shank with black garlic, and a grape and walnut dessert. A charming, friendly little place offering good value for money.

A youthful globetrotting chef runs this down-to-earth, laidback bistro in a cobbled street near St Epvre Basilica in the historic town. The bistro fare keeps step with the seasons and market availability, rolling out generous, appetising dishes, depicted by fried artichokes, frothy cantal cheese and confit egg yolk, or a fillet of trout with potato rosti, chermoula of cauliflower and an emulsion of Granny Smith apples. Natural wines dominate the wine list.

In the historic town near Saint Epvre Basilica lies an inviting eatery whose plush, stylish décor blends contemporary notes with century-old stone arches. The chef crafts a flavoursome score by way of several menus that keep pace with the seasons: Arctic char, mousseline of asparagus, chervil-flavoured veggie ravioles; a crunchy vanilla mille-feuille drizzled with caramel – to die for! Fine wine list.