Gourmet restaurant in the Vosges
Didier & Luc Masson
Didier and Luc Masson work together to offer you delicious gourmet meals reflecting their expertise and personality. .
The father brings his experience in different Michelin-starred establishments, his mastery of techniques repeated thousands of times, his detailed knowledge of local produce and the culinary repertoire of the Vosges.
The son brings his training in plated desserts, creativity with a predilection for floral notes, a desire always to sublimate the ingredients.
They offer you wildly harmonious, delicious compositions in tune with the seasons and their produce, at the rhythm of events. .
One restaurant, 2 atmospheres
Throughout your stay, what you fancy, what’s in season ... The Haut Jardin restaurant offers two places where you can enjoy discover its semi-gourmet cuisine.
- The dining room offers a refined and cosy atmosphere with logs burning in the fireplace . The tables are exquisitely set with tablecloths of Vosges fabric, embellished with flowers or produce from the kitchen garden.
- Nearby, the terrace stretches out into the heart of the garden . The tables are arranged here and there, on the lawn, sheltered by gazebos - available for private bookings - - so that everyone can enjoy the cuisine of the Massons in full comfort.
The prize produce: kitchen garden and regional suppliers
Just a few steps into the park and Didier and Luc Masson have access to fruit, vegetables and herbs from their kitchen garden. Here, everything is organic ; what's more, everything is grown in a permaculture, with each plant playing a specific role.
As a result, the produce is as beautiful as it is tasty , scented tomatoes, vegetables from other eras back in fashion in the kitchen, succulent raspberries. Not to mention edible flowers: they are an integral part of the kitchen garden and of the cuisine of the Haut Jardin’s chefs. Marigolds, borage, sorrel... a colourful and fragrant festival to savour on your plates. Exquisite surprises.
The Table du Haut Jardin gourmet restaurant with local producers always with a concern for quality, proximity ... All with mutual trust .
- Cheeses: Petit Louis and Frères Marchand
- Lydia honey
- Charcuterie: Maison Pierrat
- Vosges quail
- Vosges pork
- Fish (rosé trout, Arctic char)
- Payoux saffron
- Meurthe-et-Moselle truffle
- Herbs and Plants: Les Jardins de Bernadette, La Ferme du Bien-être and the Garden of Chef Luc
- Mushrooms and blueberries from Lydia (in season)
Daily 12:00 to 13:30 (last order)
Closed: Mondays during school holidays / Monday - Wednesday except school holiday period
Evenings 19:00 to 20:30 (last order)
Saturday evenings, days and eves of public holidays 19:00 to 21:00 (last order)