Les Ducs de Lorraine - Épinal

Between 2007 and 2011 we visited here about ten times. After a visit in 2013, we finally stopped when the surpluses and the antics of the “Madame” (the chief chef of the ex-wife) became too much. I recently discovered that both left the restaurant in summer 2017. and it seemed a matter to return. very little has changed. the entrance hall block wooden floor has still a few gaps, the dining room has still introduced the same “face” chairs in 2008, the walls have rebuilt from bright yellow to gray and the window blind. the biggest change was the toilet. now with massive transparent glass doors and walls it is easy to see from the outside whether someone uses the urinal or wash in the impractical, state-of-the-art wash basin. the tables seemed closer, so that the noise soon after the arrival, when everyone discussed and ordered, along with the break of cutlery, porcellane and glasses were sometimes deaf. and it is really a journey into the past. if you are looking at a menu from 2007 and one of today, there is hardly any change except the price. Usually the same or similar four main components in the first cure and in the second cure options and a very choice of fruits, pâtisseries and other desserts on the old trolley. we chose the 47€ two plates dessert lunch menu plaisir (with another 7€ added for coffee.) the amuse bouche was a small bowl of squash and mandelsuppe. the first and second courses were simple and bland; with very few, if at all, interesting aromen. the dishes were less well cooked and the presentation on the teller was much worse than in the past (or the standards they could now find elsewhere) certainly not up to modern gastronomic standards. the foie gras was served on a bed of green asparagus (this is november) with a tasteless potato mousse. the coquilles st jacques were served with a risotto that was almost drowned in a green juice and covered on foam, so had no individual taste. the dessert trolley is possibly the highlight and probably the most remembered cure of diners. Probably the reason why many come back as they can pamper in childhood dreams of being left in a pâtisserie and in the position to choose as much as they want from the ad. in the past, the crème brûlée was warm from the kitchen and was sprinkled with alcohol that was ignited. the spectacle is no longer. is this because of health and safety to save time, or simply economic? before the last end-of-meal cherry-soaked cirsty stalks that made them easy to get out of the alcohol. no stalks so that they need a spoon to take them out of the now, diluted, more syrupy liquid. the service was very bad with little personal attention. like a train station buffet as a fine culinary experience. every waiter seems to have his obligations, and no one seems to be interested in the diners being satisfied. no serviettes folded when they leave the table, which now appears usual elsewhere. even an announcement of a teller was wrong, purée 50/50 instead of the purée à l’huile d’amande as on the menu as a guide to breaks and foie gras (or have they just a kartoffel puree that just appears with different names a job to a server for “café au lait, lait chaud” appeared a few minutes later, brought by another as said tee was not ordered the first answer was to lift the lid from pot and explain it was black tee! the staff seemed to disappear at the end of the meal, so it was necessary to leave the table and pay in the writing. an extremely disappointing experience and no reason to return to us. in Alsace, many new restaurants have appeared in the last ten years with much more interesting eating and some of them have won Michelin stars to add the already existing choice. here the Michelin star must hang safely from one, soon to cut, thread.

This restaurant is well worth to visit, charming interier and great food! Offers wide range of choice both on wine list and menu, provided nice atmosphere.

Perfect service for a delicious and hearty meal. The dishes are refined. For cheese lovers a wagon and a huge choice. (for the same wisky!!)

Table to be remembered during events to be marked as the atmosphere is felt, the establishment is treated and the staff is very professional and of high quality. I mean, really bravo about all these things. I allow these opinions to see this place regularly. I recommend it!

A very good reception, a refined meal, served by friendly staff. this moment spent at the Dukes will remain a very good memory spent with family.