About
OUR CUISINE Working behind the stove for more than 15 years, Sbastien joined us at the inn in 2000. At the ideal point between classic dishes and modern reinvention, the recipes at the Hotel Frankenbourgs restaurant are a reflection of the natural environment around us and the strong family traditions the Buechers bring to the business. Everything here is in tune with the four seasons: from the wild herbs and Quercy lamb in Spring, to seasonal Summer fruits and berries, and of course Autumn with its mushrooms and wild game, not to mention the weeks leading up to the winter holidays Here, we dont tie ourselves down to a permanent menu. Every week, we introduce new ingredients and new recipes. Our restaurant serves cuisine that is innovative and respectful of the best traditions, and on a daily basis it is these principles that guide us.
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