Giulia Firinu and Chef Régis Heintzelmann invite you on a warm and delicious bistronomic journey in their pretty 18th-century building, located in the heart of the wine route. A disciple of Escoffier and winner of the Maître Restaurateur, Tables et auberges de France and Best of Gastronomie labels, Régis Heintzelmann's signature is French bourgeois cuisine. But, in addition to his signature dishes (such as sublime duck foie gras or bouchée à la reine with sweetbreads, morel mushrooms and Alsatian hen), we love his dishes inspired by Escoffier's original recipes and finely adapted to current culinary trends. "I also like to delicately embellish the suggestions on my menu, which changes every 10 days, with ideas gleaned from my regular trips to Italy, my partner's native country," Régis declares wholeheartedly. The culinary delights are enhanced by carefully selected wines to accompany every moment. Follow this gourmet, refined and affordable signature on Instagram @Caveau-chez-Bacchus!
