The breads, mignardises, viennoiseries, chocolates and sweets are all homemade every morning by the Maison Wenger kitchen brigade. Handmade butter is produced at the Les Reussilles cheese dairy.

The Maison Wenger restaurant consists of two elegant adjoining dining rooms, with a maximum capacity of 60 people. In a region so close to nature, the cuisine is closely linked to the changing seasons.

The products used come from the best regional suppliers, who form a "quality network" for the chef: market gardeners, fruit growers, cattle breeders, butchers, anglers, fishermen, fruit pickers... a close-knit community of enthusiasts who have often become friends, and who actively work with the products of their region on a daily basis.

Head chef: Jérémy Desbraux


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