The Anthology of duck foie gras in a jar with fire, and small vegetables, served with a glass of Côtes de Toul late harvested ... boneless pork foot& sauté in fresh butter washed down with a homemade vinegar with Brimbelles ...
Simply roasted rack of lamb, garlic juice, fresh herbs ... kidney of entire calf, braised with juniper ... The Rib steak, the fillet, the rib, all stemming from Oxen of Lorraine ...

Prelude to a pan of Mirabelles outbreaks, or a trio of burnt cream drizzled with liquor of the region or with a charlotte Plombieres.
(City water of Vosges known since Napoleon III)

1 star at Bottin Gourmand, Consul of Mirabelle de Lorraine, cited in Gault Millau and Champerard Chef and his team invite you to discover the local products and market cuisine.

The menus and the list of Auberge combine tradition with innovation while respecting the identity of fresh, authentic products from the countryside and local tradition.

> Book your table (closed sunday evening)

A regional menu, with Lorraine salad of Auberge, fillet of beef stew in Pot-au-feu, Munster, dessert of the day... finds the true local flavours.

Vegetarian, vegan? You follow a special diet? The brigade is also at your disposal to satisfy the appetite of young and big gourmets, as gourmands

> Download the map (PDF - 152 KB)

> Download the list of meat (PDF - 287 KB)

> Book your table

Grand Prix de la Presse du Vin (Grand Prix of the wine press), “la cave” is one of the largest in the region.

More than 950 references, some 12,000 bottles, and a selection of small exceptional wines from artisan producers unearthed over the meetings, to rare wines, like a Rayne-Vigneau 1923, Beychevelle 1928, Cos Labory 1929, Chateau
Montrose 1931, Leoville Poyferre 1947, Petrus 1957, 1961, Giscours 1962 Yquem 1987 and many others.

The "cave" is ready for delicious fantasies, a selection of wines by the glass of time, will allow you to discover large houses.

Traditional menu, bistro and friendly atmosphere, time for a menu at reasonable prices, exclusively concocted with fresh, genuine products!

Formula Express -weekdays only- with a starter + daily special, or a daily special+ a dessert or a starter + a daily special + a dessert. Or, slimming menu, business menu, the daily special...

Also find also in the menu specialities like veal head turtle tartar sauce, braised veal kidney and whole juniper with cognac, Montbéliard sausage on sauerkraut with Riesling, duo of rustic andouillette braised with white wine Toul, Roasted fillet of pike-skin, and of course, the inevitable homemade desserts.

Open for lunch and dinner. Closed Sunday.

> Download the list of meat (PDF - 139 KB)

> Download the list of starters and fish (PDF - 85 KB)

> Book your table  ( closed sunday lunche and dinner)