The young couple who have taken over this inn have clearly given it a new lease of life. The chef puts a contemporary spin on the house's bistro specialities: ox cheek, poached eggs in a red wine sauce, pie with Riesling, calf sweetbreads with Armagnac. Careful: it's often fully booked!
- MICHELIN guide inspectors
Michelin Travel Partner will process your email address in order to manage your subscription to the ViaMichelin newsletter. You may unsubscribe at any time by clicking the unsubscribe link included in the newsletter. Find out more about managing your data and your rights