POIRSON THIERY

In the heart of the capital of the Vosges, Stéphane Ringer and Rémi Gornet preside over this neo-Tudor style manor, with high ceilings, stained-glass windows, precious panelling and cornices that combine to provide an exceptional backdrop for your meal. The two chefs deliver modern dishes based on top-notch produce – lobster, langoustines, turbot, caviar, sweetbreads – cooked with precision. Generously stocked cheese and dessert trolleys make for quite a finale, while the cellar boasts a strong collection of bordeaux. Terrasse/conservatory with a sliding roof.

In the heart of the Lunéville countryside, this romantic, classical château is nestled in wooded grounds. You pass through a dignified series of rooms that have lost none of their period cachet: wainscoting, parquet floors and open fireplaces, into the dining room overlooking the grounds. A few subtle baroque and contemporary touches brighten up this glamorous interior, providing the perfect foil to the chef's cuisine – traditional with modern touches. Previously a pastry chef, the talented and discreet Cyril Leclerc (who hails from Lorraine) loves premium produce. He treats it with respect –

Nicolas Grandclaude is at the helm of this handsome property decorated in a modern vein and a 10-minute drive from Épinal. Modern fine dining depicts the culinary slant and the plating is as exquisite as the flavours are gutsy and legible. When the weather is fine, the alfresco patio is a hit. A treat from start to finish!

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.

Located in the village where artist Claude Lorrain was born, this snug bistro serves bang-on French country cooking (a juicy fillet of Hereford beef and home-made béarnaise sauce, sweetbread with morels and a crème brûlée worthy of Amélie Poulain), dotted with modern touches (red tuna and seasonings). Top-notch produce and a savvy wine list.

In a village house, the dinky dining room blends parquet floors with bare stone. Chef Benjamin Royer creates dishes that showcase a soft spot for premium produce and undeniable savoir-faire: langoustines flambéed on a stone and paired with Mirabelle plums or confit of Polmard lamb. Attentive front-of-house team.

Away from the hustle and bustle, this traditional house run by a friendly couple serves contemporary cuisine. Sample dishes such as marinated Arctic char with pea mousse, or pavlova with gariguette strawberries. The summer terrace boasts a lovely view of the Vosges mountains.