The chef officiates as a true conductor. He creates his dishes by drawing inspiration from the market.

He tests them, works them, refines them and does not hesitate to question the dishes to make them evolve. In short, great art!

Succumb to its blanquette of Lotte with morels, or has its Foie Gras with the spices of Sarawak or let yourself simply seduce by a tender veal stall in green cooking.

The chef in his specialty THE FISH: Come quickly discover the new map!

The chef has concocted a map or traditional flirting with innovation. He selects his products from the best, the origins are certified. He works his recipes long before putting them on the map.

For sweet flavors, it will impress you with its creations nicely presented and their true festival of flavors; A poet and creator who deserves the detour

Gérard, wine enthusiast and restaurant manager, has brought together his finest wines and vintages for you.

He developed his cellar around the classics of France and abroad (Bordeaux, Burgundy, Loire, Rhone or Wines of Italy, Argentina, California or Australia ...) Gérardmer, Gérard has emphasized the wines of Alsace (Pinot noir white or gray, Riesling, Edelzwicker, Gewurztraminer ...).

Each wine to its producer ... every bottle to its history ... each vine to its dish ... each bubble to its dessert ... Gérard is at your disposal to guide you in the cellar of the restaurant so that each sip Perfectly matches the chef's cuisine