Restaurant
The products of the Vosges region are available with finesse on the plates. When the chef has fun, the taste buds of the guests are delighted! They are also surprised sometimes, when hay from the mountain pastures or fir needles invite themselves into the kitchen.
Latest edition : 26 April 2020
He is a somewhat facetious chef - "as soon as I get bored, I change the dish" - but extremely talented - "young talent" Gault & Millau in 2013 (2 toques in the same guide) and who, opinion of many of its guests, deserves more than a Bib gourmand Michelin!
Christophe Poirot, after a few prestigious resorts - the luxury hotel Le Royal in Luxembourg, the dolce vita in Ajaccio or the Ritz-Carlton in Montreal - returned to his native Vosges. Twenty years ago, he took over a pizzeria in La Bresse. “I was only 27, but it was a great opportunity. We worked like crazy, seven days a week.”
In 2009, the couple decided to take the plunge and open a “real” restaurant with fine cuisine. We had to break everything to fit out the place in their image: a sober but warm elegance, between bistro spirit and contemporary restaurant, with small touches of humor in the decor, messages on slates... The gray hues are soothing and serve from a discreet setting to colorful dishes and flavors that come out of the kitchens.
The chef takes care of the smallest detail, the dishes prepared are small masterpieces. Christophe Poirot is also an excellent director.
As proof, this tartare of duck breast and trout smoked on the table…
A real show. Just like the white chocolate meringue shell flambéed with raspberry eau-de-vie…
Moreover, it is at dessert time that your taste buds should be curious: by tasting a Vosges fir parfait, a spruce sorbet or even a hay sorbet. The hay also brings its taste to the mashed apple that accompanies the veal and it flavors the wine jelly served with the duck foie gras.
Always in search of the best products, he works with small producers, local or renowned for their know-how. "Without them, we couldn't delight your taste buds", smiles the chef who also bears the title of "Maître restaurateur". " The bread,
ice cream, sauce bases, desserts, everything is homemade. We even have a small smokehouse and our aromatic garden provides herbs and spices to enhance the dishes. If
in the kitchen Christophe Poirot is the undisputed master of the piano, his wife Angèle welcomes the guests with a smile for a gourmet adventure.
She also gives very good advice on the wines that best accompany the dishes concocted by the chef.
La Table d'Angèle
30 Grande Rue
88 250 La Bresse
Tel. : 03 29 25 41 97
Opening hours: Wednesday to Saturday from 12 p.m. to 1.30 p.m., 7 p.m. to 9 p.m.
Sunday from 12 p.m. to 1:30 p.m. Closed: Sunday evening, Monday, Tuesday
Menus at €33, 44 and €66, vegetarian menu at €30