This youthful chef isn’t lacking in ambition. In this half-timbered red-painted 15C edifice, restored at great cost, he produces modern dishes using painstakingly selected produce – pearlescent wild turbot with baby artichokes à la barigoule, or Breton lobster tail, with white asparagus and morels.
Più ristoranti a Ribeauvillé
Più alberghi a Ribeauvillé
Più luoghi turistici a Ribeauvillé
Manutenzione attuale.