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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.
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