Burnel

Right in the middle of a rural village on the Plaine des Vosges, not far from the spa towns, this hotel-restaurant has been run by the same family since 1919. Hungry travellers make a beeline for this large, brightly coloured establishment with an exposed timber ceiling – once the village washhouse. Chef Maye Cissoko confidently and meticulously rustles up classic seasonal cuisine, in the form of two set menus, in which the finest ingredients enjoy the limelight. A case in point is the line-caught meagre pan-fried in hazelnut butter, served with petits pois à la française, marinière sauce or, for dessert, the burlat cherries jubilee, infused with verbena, lemon chiboust and cherry sorbet.

A Legacy of Generations

• The restaurant has been in the same family since 1919, now in its fourth generation, showcasing a rich history of culinary tradition.

Seasonal and Local Focus

• Chef Maye Cissoko emphasizes the use of fresh, seasonal ingredients, ensuring that the menu evolves throughout the year to highlight local produce.

Unique Dining Experience

• The restaurant offers a serene atmosphere with a large garden and terrace, allowing guests to enjoy their meals in a tranquil setting, often under a century-old walnut tree.

Signature Ingredients

• Volailles: The restaurant emphasizes the use of high-quality poultry, which is a staple in French cuisine. Sourced from local farms, these birds are prepared with precision to enhance their natural flavors.
• Fromages: A selection of regional cheeses is featured prominently, showcasing the rich dairy heritage of the Lorraine region. These cheeses are often used in dishes or served as part of a cheese course, highlighting their unique textures and flavors.
• Tête de veau: This traditional dish is prepared with care, showcasing the chef's skill in classic French cooking. The head of the veal is slow-cooked to achieve tenderness and is often served with a flavorful sauce, making it a standout item on the menu.
• Poitrine de pigeonneau: This dish features the breast of young pigeon, which is known for its rich flavor and tender texture. The chef employs modern cooking techniques to elevate this classic ingredient, often pairing it with seasonal vegetables.
• Canard: Duck is another signature ingredient, often prepared in various styles, including confit or roasted. The restaurant's approach to duck emphasizes the balance of flavors and textures, making it a favorite among diners.

Tasting Menus

• Menu Plaisir: €60
• Menu Saveur: €45
• Menu Gourmand: €55

Signature Dishes

• Menu du Jour: €16
• Menu du Terroir: €26