Auberge Frankenbourg
La Vancelle, France
⭐1 Star
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
1. Seasonal and Local Product Focus with a Sustainable Gastronomic Approach
Auberge Frankenbourg emphasizes a cuisine that is deeply connected to the four seasons, using wild herbs, Quercy lamb, seasonal fruits, and berries, reflecting a commitment to seasonality and product quality. The restaurant is also recognized as a sustainable gastronomic inn, blending contemporary gastronomy with Alsatian roots and local sourcing, such as lamb from Quercy, pork from a neighboring valley, and quails from the Vosges.
2. Unique Architectural and Dining Atmosphere
The dining room is described as a striking, purpose-built space that combines elements of a chalet, chapel, and elegant barn, featuring a soaring roof with timber beams and large windows that offer views of the surrounding forest. This creates a calm, restful, and nature-integrated ambiance that complements the culinary experience.
3. Personalized and Attentive Service with Thoughtful Extras
The restaurant offers several discreet and customer-focused touches, such as the option to have an aperitif on the terrace, the possibility to change a dish on the menu without extra charge, and gifting the menu card at the end of the meal. The service is noted for its discretion, attentiveness, and warm hospitality, contributing to a relaxed and happy gastronomic escape.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Auberge Frankenbourg in La Vancelle include:
Lamb from Quercy: This local French lamb is a key ingredient, reflecting the restaurant's commitment to sourcing from French producers. It is likely used in refined, regional dishes showcasing the quality and flavor of the meat.
Pork from the neighboring valley: Another locally sourced meat, emphasizing regional terroir and freshness. This pork is probably featured in traditional or creative preparations that highlight its provenance.
Quails: Sourced locally, quails are used in signature dishes, offering a delicate game flavor that complements the restaurant's Alsace setting.
Rabbit: Featured in a signature dish described as boned and stuffed rabbit served with bright orange potimarron (a type of squash) and quince, accompanied by ceps (porcini mushrooms) and red onion petals. This dish balances tender meat with vibrant, seasonal accompaniments.
Veal shin: Another highlighted ingredient, prepared lacquered and served with confit leeks, potato base, sweetbread bits, and a reduced jus with herby vinaigrette, showing the kitchen’s skill in combining textures and rich flavors.
These ingredients underscore Auberge Frankenbourg’s focus on local, high-quality French produce, prepared with creativity and respect for regional culinary traditions. The use of game and meats like lamb, pork, quail, rabbit, and veal in signature dishes reflects the restaurant’s dedication to showcasing the terroir of Alsace and surrounding regions.