Jeune Talent 2014 Lorraine, Jonathan Birkenstock continues to prove the talents for which he is renowned. Settled in the center of this small village on the German border, the chef demonstrates his personal, contemporary cuisine, with a lovely Provençal twist. The menu delivers, with frogs' legs, polenta and parsley cream, cod, lentils and lemongrass, rack of lamb, eggplant caviar and Niçois vegetables, and sea buckthorn, almond and pear parfait glacé. Good service.