La Fourchette des Ducs

Alsace


A great believer in fastidious sourcing, chef Nicolas Stamm serves regional cuisine with gourmet panache and a signature use of herbs to a food-literate crowd at this two-Michelin-starred restaurant. The tasting menus go with the seasons, featuring specialities such as Alsatian pigeon with baerewecke (spiced fruit cake) and veal with truffles and Menton lemon jus – simple but sublime.


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