The Gutleben are cooking in family since 1986 in this charming restaurant housed in a beautiful house of the fifteenth century.
Today, Laurine reigns in the kitchen.
The young woman has made her weapons at Chambard in Kaysersberg and at Maison Troisgros in Roanne.
She composes culinary scores full of will and inventiveness: perfect egg accompanied by a creamy goat cheese and dried duck breast, tuna sashimi and wakame salad, sweetbreads with saltimbocca and sparkling potatoes, fillet of lamb and polenta with seeds and dates… The subtlety of the flavors revealed is