漫步酒店餐吧

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.

Set in the Vosges mountains, surrounded by pristine wilderness, this luxurious chalet hotel complete with a spa is conducive to truly unwinding and recharging. High up in these mountains, tranquillity, and an almost monastic atmosphere reigns – indeed the site was the Ermitage du Père Joseph prior to becoming a small ski resort. Fine dining has been brought to this unique setting by Benoit Potdevin (Le K at Domaine de la Klauss, MICHELIN-starred in Moselle), supported by a local chef. Inspired by regional terroir, their menus (one of which is vegetarian) are a feast of precision and refined fl

A chef with an impressive CV and his wife have brought this old farmhouse to life with considerable panache. Expect meticulous, well-crafted, beautifully plated dishes showcasing marriages of flavours that are spot on. This is cuisine that revisits the classics, drawing on ingredients that are firmly rooted in the region: morels, old Comté cheese, vin jaune, Morteau sausage etc. Pleasant, peaceful terrace.

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!

Chef Jean-Philippe Gauthier is upholding the traditions of this former coaching inn, which has been in the family since 1951. House specialties include: rabbit terrine with foie gras, chicken with vin jaune and morels, and a knockout trolley of matured cheeses. Meals are served in an interior that blends character and authenticity. Charming welcome and service. Rooms for overnight stays.

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.

An understated, stripped-back dining room is the perfect foil for the chef’s modern, creative recipes, illustrated by flawlessly cooked arctic char served with grilled sarrazin wheat and crisp baby leeks in a saté sauce. The chef’s welcoming, professional spouse oversees the front of house. Those with a sweet tooth will be in seventh heaven thanks to the decadent dessert trolley.