About
Restaurant Mirabelle is set in a warm and bourgeois setting, the chef Didier BAZART owner-operator works daily in the kitchen since 1998.Classically trained (starred restaurants and catering school), he proposes a Vosgian particular specialty transmitted from two generations: The Calf's Head with Ginette sauce (tongue, brain, cheek, nose, sweetbreads, vegetables and family sauce).All preparations are prepared in the kitchens of Mirabelle in Rambervillers from products selected for their freshness and quality.
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