Enjoy the cuisine of the Inn

Chaudfroid of scampi in ravioli and plain, Granny Smith apple citrus juice or Pressed calf’s head, quinoa salad with olive oil?
Filet of sole meuniere, violet artichoke, parmesan biscuit or country-style saddle and leg of rabbit, cooked in rosemary and bay leaf, mushrooms and Spätzles?

From the culinary elegance of the Prieuré to the generous cuisine of the Apfelstuebel, it is a question of perspective… in the grounds of the Abbey that borders the two restaurants of the Inn.

Does it mean choosing mainly from the two menus of Chef Frédéric Morisset which both evolve with the rhythm of the seasons, the right moment or the exception that competes with the « Cuisiner » gourmandise?