Partners Ludovic Kientz and sommelier Sandie Ling continue to bring life to this country inn standing proud in a large garden. The traditional-style interior is bathed in light. The chef takes obvious pleasure in preparing premium ingredients and vegetables from his own kitchen garden, as well as sauces, to deliver precise cuisine with a touch of classicism: oreiller de la Belle Aurore (pâté en croûte); roasted scallops, black truffle, creamy risotto and Champagne sauce; matured sirloin of Alsace beef, celeriac millefeuille and sauce périgourdine.