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Auberge Frankenbourg
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In this small village perched in the foothills of the Vosges, this hotel-restaurant has been welcoming travellers since the start of the last century. The Buecher brothers, who took over the reins of the family-run business from their parents, preside with a cheerful enthusiasm. The delicious and refined ingredient-led cuisine conjured up by the eldest, Sébastien, succeeds in showcasing the best of the terroir in the form of a menu that is always changing. He puts a creative spin on traditional dishes, as in his roasted venison loin, braised lettuce and barbajuan of the shoulder, or his honey-glazed duck with sour cherries and fennel... Most of the fruit and vegetables come from their own garden. The younger brother Guillaume operates front of house, in a setting that combines wood panelling and minimalism. A few guestrooms are available.
"We have had an eco-responsible approach for more than 20 years now. Before there was just no name for it! We work with local, or at least French, producers, depending on the produce. Our lamb comes from Quercy, our pork from the neighbouring valley, quails from the Vosges, pigeons from Alsace; our fruit and vegetables are exclusively from Alsace, sourced either from our garden or from our market garden."
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