Guided tour of the Historic Center of Nancy

Guided tour of Nancy, Great History and Little Anecdotes

Guided Tour of Nancy, French Capital of Art Nouveau

Guided Tour "Unusual Nancy"

From Reims: Full day Champagne Mumm, family growers & lunch

Pinot Noir Masterclass - Wine tasting in Dijon

Alsace Wine Route Wineries & Tasting Small Group Guided Tour from Strasbourg

Alsace Colmar, Medieval Villages & Castle Small Group Day Trip from Strasbourg

Le 27 Gambetta

Cod simmered in olive oil, butternut purée and bacon powder, or young pigeon with creamy sweet potatoes and foamy mashed potatoes: the chef crafts delicate bistro fare to which he adds his own personal signature, two minutes from Place Stanislas.

Transparence - La Table de Patrick Fréchin

A short walk from Place Stanislas in a busy pedestrian street, transparency is more than just a name and you can actually see chef Patrick Fréchin working his magic in the theatrically visible kitchen. His enticing dishes showcase premium seasonal ingredients, such as loin of skrei cod, roasted in bay leaf oil with mead-flavoured yoghurt.

La Maison dans le Parc

Established in a handsome mansion, abutting the opera house and just behind one of France’s most beautiful squares, chef Charles Coulombeau and his wife Roxane (front of house) are a firm fixture of the culinary scene of Nancy. Having worked at Les Prés d’Eugénie, Lameloise and Gravetye Manor in Sussex, Charles deftly crafts modern cuisine, enhanced by creative flourishes and a nod to Japan (where he worked for a few months). Citrus fruits (such as Buddha’s hand and calamondin orange) and Asian flavours are perfectly paired with premium ingredients such as ikejime Vosges Arctic Char or plump Bresse chicken. Heroically wondrous (without forgetting the knockout terrace overlooking the park…).

Nancy - FRANCE

La Toq'

The professional, highly experienced, virtuoso chef crafts high-flying dishes using top-notch ingredients: smoked to order slab of salmon with cauliflower and French caviar; Alsace poultry, Agria potatoes, roasted leeks and a velvety Albufera sauce… These flavoursome delicacies are served in a plush, fancy interior enhanced by century-old stone walls. Fine wine list.

Le Capu

In an ideal location 300m from Place Stanislas, this restaurant boasts an elegant decor in a bold, contemporary vein, enhanced by baroque notes (rich hues and crushed velvet). The cuisine is suitably generous – for example, filet mignon of veal, with aubergine caviar, grilled courgettes and a tarragon sauce.

Racine

Located just a stone's throw from Place Stanislas, the restaurant of the young chef Martin Debuiche (formerly Pierre Vigato's second-in-command, at Apicius) and his partner, butcher and restaurateur Alexandre Polmard, offers market cuisine through a short and appetising menu. The ingredients are good quality, the recipes are well put together. Tasty.

Cadet

Between the Villa Majorelle and the Musée de l'École de Nancy, this restaurant is housed in a hundred-year-old former hairdressing salon. In a Scandinavian-style interior, brightened up by crates of vegetables, a few trendy cookery books and a vintage Faema coffee machine behind the counter, chef Theo Mareschal (previously encountered at La Maison dans le Parc in Nancy and Kontrast in Oslo) sticks to the brief and cooks up appealing contemporary cuisine that's simple and accessible, a case in point being the veal, mushrooms and baby potatoes or the surprising dessert of vanilla ice cream with squid ink, as black as a painting by Pierre Soulages!

Patern

This magnificently located eatery is only a 5-minute walk from Stanislas Square! The youthful owner-chef, Martin Debuiche, former deputy of Jean-Pierre Vigato of the Apicius in Paris, has teamed up with a butcher-breeder, Alexandre Polmard. In a smart, modern interior, he crafts surprise menus based on flawlessly sourced fine ingredients: fish from Brittany, Vosges pigeon, dairy produce from Meurthe-et-Moselle, saffron from Lorraine, etc. Examples include Brittany John Dory, savory, fennel and girolles, or pigeon, foie gras, lardo di Colonnata and spinach.