FINE DINING IN MOSELLE'S MICHELIN-STARRED RESTAURANTS
Fully appreciating the cuisine of a territory also means taking the time to settle down at one of its finest tables. This is a good thing since the Moselle has five starred restaurants in the prestigious Michelin Guide:
Restaurant L’Arnsbourg - Baerenthal
Between tradition and modernity, Laure and Fabien Mengus add a touch of poetry to each of their delicious plates. This Grand Chef Relais & Château offers an incomparable gastronomic experience in the heart of greenery of Moselle.
Restaurant Le Toya - Faulquemont
In this zen and natural environment, Chef Loïc Villemin is committed to local produce, quality of flavour and the ethics of products selected with a desire to protect the planet.
Restaurant Chez Michèle - Languimberg
This gastronomic institution, formerly a café, is run by Bruno Poiré. The starred Chef aims to tell the stories of the products of Moselle he has selected. For him, the quest for quality also implies a generous approach.
Restaurant Le Quai des saveurs - Hagondange
With his unique sensibility, Chef Frédéric Sandrini offers a modern cuisine based on the finest local produce. For ever more surprising flavours.
Restaurant Auberge Saint-Walfrid - Sarreguemines
In the pure familial tradition, Stephan Schneider, Maître Cuisinier de France, shares traditional and refined recipes with his customers. Guided by a taste for the authentic, he gives particular attention to products from organic farming and sustainable agriculture.
ENJOY THE TASTE OF GREEN CUISINE in moselle4s michelin restaurants
Short circuits, organic produce, zero waste, zero plastic, sustainable meat... Moselle's restaurant owners are fully committed to the environment.
Starting with the starred restaurant Toya. With a view over the impressive Faulquemont golf course, this 'nature' restaurant offers a menu that respects the cycle of the seasons. Its Chef Loïc Villemin works closely with local producers, market gardeners and fishermen.
This commitment to sustainability has been rewarded with a green star in the Michelin Guide and the Ecotable label.
The same principle, the same determination for Chef Jodie Givert. At the head of restaurant Avec Amour in Terville, she offers a cuisine that is eco-responsible, colourful, creative and delightful.
With its roots firmly planted in the region, the restaurant is also on the prestigious list of French Ecotables.
GETTING BACK TO BASICS : discover other restaurants in lorraine
Dinner at the Hostellerie du Prieuré literally takes you back to the 18th century. In the heart of this former convent, in the magnificent village of St-Quirin, it's hard not to fall for the restaurant's speciality: ballotin de pied de proc, stuffed with foie gras. A great way to rediscover the treasures of a high-quality terroir.
An additional argument (and a big one): the restaurant has been awarded a Bib Gourmand by the Michelin Guide, which testifies of its excellent value for money.
90 kilometres away, a lunch break is a must on a short getaway in the East of Moselle, between Sarreguemines and Bitche. In Woefling-lès-Sarreguemines, in a rustic and welcoming setting, the Restaurant Dimofski - also Bib Gourmand on the Guide Michelin - gives pride of place to contemporary and seasonal cuisine.
Chef Julien Dimofski's work has been highlighted by the famous Gault et Millau guide.
discover moselle'S GASTRONOMY
Looking for quality and authentic products? The finest flavours from Moselle are just around the corner.
As a guarantee of the local origin of the raw materials used, the MOSL Quality accreditation brings together producers with recognised expertise. It's an essential indicator of how delicious food and quality go perfectly together.
Mirabelles, cheeses, charcuterie, Lorraine pork, wines... There's a wide choice to suit everyone.
More than 240 producers are now united under the quality mosl mark
It's impossible not to be tempted by Thierry Hommel's cheese tart.
The world's greatest Michelin-starred chefs have given him their stamp of approval, and gourmets come from far and wide to savour this exceptional delicacy.
And what about the Macarons de Boulay?
World-famous and traditionally made with a spoon, they are prepared according to their original recipe using fresh almonds, sugar and egg whites.