Les Ducs de Lorraine

In the heart of the capital of the Vosges, Stéphane Ringer and Rémi Gornet preside over this neo-Tudor style manor, with high ceilings, stained-glass windows, precious panelling and cornices that combine to provide an exceptional backdrop for your meal. The two chefs deliver modern dishes based on top-notch produce – lobster, langoustines, turbot, caviar, sweetbreads – cooked with precision. Generously stocked cheese and dessert trolleys make for quite a finale, while the cellar boasts a strong collection of bordeaux. Terrasse/conservatory with a sliding roof.

1. In-House Caviar Selection: The restaurant offers a selection of caviars from Petrossian, including the DAURENKI Impérial for €190.

2. Unique Menu Options: The menu features dishes such as foie gras de canard poêlées with petits fruits rouges and glace verveine, and a tartare of thon rouge 'Akami' with caviar Petrossian and sorbet yuzu.

3. Collaboration with French Culinary Institutions: The restaurant's chefs are members of the Collège Culinaires de France and the Club Prosper Montagné, indicating their commitment to traditional French cuisine and culinary excellence.

Signature Ingredients

• Lobster: A marquee seafood centerpiece in Les Ducs de Lorraine’s modern repertoire. Michelin highlights lobster among the top-tier produce that inspires their dishes, underscoring the restaurant’s commitment to refined seafood. It is sourced as high-quality lobster and prepared with precision to preserve its natural sweetness and firm texture, often showcased with delicate sauces that accentuate finesse.
• Langoustines: Another seafood signature noted by Michelin, prized for their sweet, tender flesh. Like lobster, langoustines are treated with meticulous technique to highlight their natural flavors, balancing sophistication with the restaurant’s terroir-inspired approach.
• Turbot: A premium white fish that embodies the kitchen’s refined style. Turbot’s firm, delicate flesh is prepared with precision, commonly roasted or carefully plated to reveal clean, nuanced flavors that align with the establishment’s modern, ingredient-led philosophy.
• Caviar: A luxurious ingredient that signals high-end haute cuisine. Used as a refined garnish or centerpiece, caviar adds saline brightness and opulence, reflecting the restaurant’s appetite for prestigious products.
• Sweetbreads: A celebrated offal component that showcases technique and daring in haute cuisine. Sweetbreads offer a delicate texture and subtle flavors, serving as a signature vehicle for the chefs’ modern interpretations of terroir-inspired dishes.

Tasting Menus

• Menu Plaisir — €60
• Menu Cadet Roussel — €105
• Menu Chat Botté — €155

Signature dishes

• Caviar Petrossian (50 g) — €190
• Tartare de thon rouge 'Akami' — €90
• Dos de turbot français poêlé — €90
• Homard Breton servi en deux services — €105
• Filet de Saint Pierre cuit à la plancha — €80
• Bœuf Aubrac — €75
• Carré d'agneau rosé — €80
• Pommes de ris de veau laquées au sésame, demi-queue de homard breton rôtie au curry madras — €95
• Fromages affinés — €20
• Le chariot des desserts des Ducs de Lorraine — €24
• Le soufflé mirabelle, son coulis et son sorbet — €26