In the heart of the Vosges mountains, it's hard to get more mountainous than this large, all-wood chalet, inside and out, where all the references of the genre are compiled. The result is a warm, inviting atmosphere that perfectly introduces the region's great classics, with their refined, engaging execution and tradition. Olivier Lapôtre's menu includes smoked trout salpicon, mimosa and crispy sweet and sour radish; focaccia, cod petal and a mix of raw and cooked vegetables; yellow poultry ballottine, Barkass heart and Lorraine spindle, nettle reduction; and apricot and rosemary sablé. Well-informed cellar.