A la Chaume de mon Père’s cuisine

At restaurant A la Chaume de mon Père, chef Aurélien Michel presents an array of excellent seasonal specialties and local flavours. Expect dishes such as low-temperature-cooked pigeon with bluets from the Vosges, Munster in a cromesquis of hazelnut, and an emulsion of potato and Munster. Another house special is arctic char confit with garlic and hazelnut butter. For lunch, you can order the 4-course Instinct menu. For dinner, the restaurant offers a 3-, 4-, 6- or 8- course surprise menu (“Coeur des Vosges”). If you’re not much of a meat-eater, you can opt for the chef’s tasty vegetarian or vegan plate. And for the little ones, there’s a children’s menu.