Rotisserie Royale

Moselle Valley


Seriously good cooking inside this half-timbered house spans starters like pan-fried foie gras on a potato-and-apple rösti or sautéed calf's liver with black truffle foam, followed by mains such as catfish-stuffed cabbage with white asparagus mousse, and desserts like chocolate ganache on eggnog foam with walnut sorbet to finish.