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The Kruch family will soon celebrate the 50 th anniversary of its prestigious establishment whose reputation is no longer to be done. The two brothers, who are at the head of the house, have proved their worth and continue to register with pleasure and passion, in gastronomic letters, in the Grand Book of renowned restaurants. Here, we have built on the ground and we develop traditional cuisine, revisited from time to time. The clientele is also passing on almost to parents in offspring, the children of the then bringing the people who come to them etc. This beautiful continuity is due to the love of the two brothers for the job they do. One, Philippe, is in the room. A distinguished hotel master, a friendly man, a great wine lover, he knows his cave in the bottom and continues to maintain his reputation by choosing his wines among the best producers. The other, Patrick, with dishes such as guinea fowl with chanterelles or gras of foie gras. His puff of snails or his lorrain pâté come from comments and eat. Quite simply. Amateur with meat offal and fish, he is proposing to the card of the disabled or the head of the calf like turbot or some Breton lobster. Quality and freshness of products and snacks for the kitchen, smiles and helpful advice for the room. The Welcome Hall did not steal its name. And is definitely part of the Legend.
Members' reviews on AU BON ACCUEIL
Service de bon aloi.
Deux bémols: des toilettes accessibles par l' extérieur obligatoirement (!) et une humidité marquée dérangeante dans la salle (proximité vu canal)... c'est dommage.
Nous avons pris le menu du midi à 35€ et nous n’avons pas été déçu. De l’originalité, de la technique, une bonne maîtrise des cuissons et assaisonnement….. le tout avec un service discret mais efficace. Une très belle adresse
Merci à eux, je recommande vivement cet établissement où la gastronomie est à la hauteur de certains étoilés de Michelin qui eux ne sont pas à la hauteur. " à part les tarifs " Merci particulier au chef qui ne cesse d'innover de nouvelles recettes.
Je regrette juste la présentation de l'assiette du dessert où il manquait forcément quelque chose visuellement
Gérard et Nicole