Anico

Name: Anico
Address: 30 Grande Rue, La Bresse, 88250, FR
Telephone: 0329254197
Price range: $

88250 LA BRESSE

13/20
Chef's Restaurant

BOOK

3 PHOTOS

Chef Nicolas Girardot

Cooking French | Local

Services Access for people with disabilities | Pets allowed

Price Indicative price per person (excl. drinks)

39 € to 88 €

Gault&Millau's review

13/20

Chef's Restaurant Nicolas Girardot, one of the rising stars of Vosges cuisine, was named at 109 this year, and is consolidating his position with an ever more refined offering of contemporary local cuisine rooted in the land. His beautiful home in the south of Gérardmer is a modern-day chalet, where noble materials are matched by the nobility of the products, sourced and clearly identified ingredients, combined in plates that reveal the experience of the chef, who has spent time in many countries. His seasonal menu expresses great freshness, with trout from Breuchin, cistre, apple, cucumber and fennel; char and nasturtium from Plantules, smoked eel, carrots and truitelle; veal and fragrant flouve, shiitake, potato and preserved lemon; and a dessert of apricot from Roussillon and reine des prés, chestnut honey and birch sugar. As for the cellar, the house benefits from the expert advice of Olivier Saunal, who has worked with the likes of Passard and Maximin.

MAP

Address 30 Grande Rue
88250 La Bresse

NAVIGATE TO

Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Nicolas Girardot Chef

Maxime Pellet Pastry Chef

Olivier Saunal Chef de service

Olivier Saunal Sommelier

Menu A la carte

Starter Truite de la pisciculture du « Breuchin » et sapin Truite de saumuré dans son garum, pistou de sapin, Sorbet pommes, algues et concombre €19 Raviole au « petit frais » de la ferme des graviers Échalotes noires, mole verde, mesclun d’herbes de la ferme des plantules Escargots de Romont €21

Main course Poisson selon la marée Pois chiche de Harol, marmelade de courgettes, Abricots, Girolles, Beurre blanc à la reine des prés €33 Cœur de carré de veau Duo de pomme de terre, Petit pois mentholé, citron confit, Ail nouveau au beurre noisette €30

Dessert Fraises de plein champ et cistre de nos prairies Crémeux à l’ail noir, Lait givré à la cistre, Gavottes croustillantes €12 Chocolat « Duarta » 70% et camérises de Lionel Ehrhart Glace au Koji d’orge torréfié, Betteraves et Camérises, Yaourt €12

Menus Menu 3 temps €39 Menu 4 temps €52 Menu 5 temps €65 Menu Dégustation €88