Menu

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Le M,

the gastronomic restaurant of the Domaine

Immerse yourself, for the duration of an evening, in a culinary universe where savoir-faire, terroir and refinement come together in perfect harmony.


Under the guidance of Michelin-starred Chef Benoît Potdevin and Executive Chef Maximilian Troebs, the team at Le M welcomes you to a timeless experience, where each dish becomes a true work of art. Their cuisine, inspired both by the treasures of the Vosges region and a contemporary vision of gastronomy, tells a unique story on every plate.

The menu, elegant and creative, evolves with the seasons. It draws its strength from the noble products of the Vosges terroir, carefully sourced from passionate local producers. Vegetables are grown in the Domaine’s own organic garden, cultivated with respect for the earth and the natural rhythm of the seasons. Meats and poultry, raised locally with the utmost care, reflect exceptional quality. Game comes from the surrounding forests, preserving a genuine connection with the nature that embraces the Domaine. Cheeses, matured just a few kilometers away, embody the character of the region, while seafood is sourced through rigorously chosen partners who uphold the principles of sustainable fishing.

This deeply eco-conscious approach is not merely a promise of excellence, but also a sincere commitment to protecting the environment and showcasing local know-how. Every ingredient is elevated with finesse: meats and fish are treated with respect for their textures and flavors, herbs and vegetables are crafted to highlight their freshness, while fruits and citrus bring brightness and elegance. The Chef enjoys reinterpreting childhood memories with a contemporary touch, sometimes offering guests a true “madeleine de Proust” reborn.

In the dining room, a refined and intimate atmosphere provides the perfect setting for discovery. Discreet and attentive service enhances the experience, guiding each guest on their gastronomic journey. Every detail matters: from wine selection to subtle pairings, everything is designed to awaken the senses and extend the emotion of the cuisine.

The menu is regularly reinvented, following the rhythm of the seasons and the inspirations of the Chef, whose expertise has been shaped in some of the finest Michelin-starred establishments. His inventive and sophisticated cuisine is a constant invitation to wonder, blending authenticity and modernity with rare elegance.

Let yourself be carried away into this world of excellence, where every dish tells a story and every bite awakens emotion.


At the heart of the Domaine de Montagne, Le M awaits you for an unforgettable gastronomic journey in the preserved landscapes of the Vosges.

 

 

 


 
 

The Menus

In case of allergy, please inform the team beforehand.

Menus are served for all the table guests. 

Menus below are shown as examples for the current season.

Variations may happen according to the Chef's inspiration.

 

 

 

 

Expression Menu 

120 €

Lamb / Aubergine
Pressed lamb shoulder, inspired by a Presskopf, refreshed with garden herbs,
aubergine and chickpea condiment, cream cheese 

 

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Pike-perch / Watercress
Slow-cooked pike-perch medallion, confit potato,
Lightly lemon-infused beurre blanc enhanced with watercress

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Veal / Cabbage

Slow-cooked veal loin,
Cabbage from our local growers, presented in different textures,
mirabelle plum condiment and rich veal jus

  

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First sweet note

A woodland-inspired sweet delicacy with crushed Vosges Candies

 

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Rhubarb / Vanilla

Naturally confited rhubarb, tarragon and lemon condiment,
Muscovado vanilla  cream, rhubard sorbet

  

Expression Menu supplement

Tasting from our cheese trolley

18€


 

 

Market garden Menu

105 €
 

Aubergine / Chickpea

Aubergine in different textures, pickled chickpeas, 

aubergine cream marbled with mint oil 

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Butternut / Saffron

Slowly confit butternut squash medallion,
raw butternut squash,
Squash extract infused with saffron and finished with pumpkin seed oil

 

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Celeriac / Celery

Celeriac from our local growers, presented in different textures,
Creamy celeriac marbled with an extract of celery stalk

 

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Arborio Rice / Truffle 

Creamy arborio risotto with aged Parmesan and truffle, finished with freshly shaved truffle 

 

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Young Vegetable / Garden Shoots

Selection of young shoots and crips seasonal vegetables 

Or

 Cheese / Condiments 

Selection of artisanal Vosges cheeses served with seasonal condiments 

 

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First sweet note

A woodland-inspired sweet delicacy with crushed Vosges Candies

 

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Fig / Honey

Creamy panna cotta infused with honey from our own hives,
Lemon condiment with rosemary, lemon and rosemary sorbet,
Fig compote and fresh figs

 

 

Signature Menu

150 €

Arctic Char / Celery
Lightly smoked and confit Arctic char,
celeriac cream, celery oil 

 

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Butternut / Saffron

Slowly confit butternut squash medallion,
raw butternut squash,
Squash extract infused with saffron and finished with pumpkin seed oil

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Monkfish / Beetroot 

Gently cooked monkfish medallion, beetroot velouté slowly confited in its own juices,
tangy beurre blanc finished with sweet woodruff oil 

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Pigeon / mushrooms
Roasted breast of Vosges pigeon from Thierry Laurent,
Slowly confit leg, served as a croquette
Mushroom purée, chanterelle mushroom pickles, rich jus
Forest mushroom foam

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Cheese / Condiments 

Selection of artisanal Vosges cheeses served with seasonal condiments

 

~

First sweet note

A woodland-inspired sweet delicacy with crushed Vosges candies

~

 

Fig / Honey

Creamy panna cotta infused with honey from our own hives,
Lemon condiment with rosemary, lemon and rosemary sorbet,
Fig compote and fresh figs

 
The dishes and prices displayed on this page are provided for information purposes only, as our menu evolves regularly with the seasons and the Chef’s inspiration.

All prices are net and include service.

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Our Partners

Vegetables & Herbs

Les Jardins derrière la ville / Deyvillers, Vosges

La Ferme le Champs des Côteaux / Thiéfosse, Vosges

La Ferme de la Damotte / La Bruyère, Haute-Saône


Truffle
La Maison Bellor / Avrillé-lès-Panceaux, Loire Valley


Cheese & Butter

Ferme des Hetz / Moyemont, Vosges

La Ferme au Petit Gravier / Saulxures-sur-Moselotte, Vosges

Gaec du Vacceux / Le Thillot, Vosges

La Chèvrerie de Peute Goutte / Ventron, Vosges


Vinegar & Oils
Huilerie Beaujolaise / Les Ardillats, Rhône

Caviar
La Maison Sturia / Saint-Loubès, Gironde

Fish

La Belle Marée / Remiremont, Vosges

Pisciculture du Breuchin / Amont-et-Effreney, Haute-Saône


Meats & Poultry

L’art en Bouche / Saulxures-sur-Moselotte, Vosges

La Boucherie Marchand / Cornimont, Vosges

Thierry Laurent for Pigeon / Gugney-aux-Aulx, Vosges

J.A. Gastronomie / Saint-Barthélémy-d’Anjou, Maine-et-Loire


Breads
La Pépite des Vosges / Saulxures-sur-Moselotte, Vosges

Honey, Vanilla & Chocolate
Les Ruches du Domaine de Montagne / Ventron, Vosges

Chez Pierre / La Bresse, Vosges

Alain Abel / Raiatea, French Polynesia

Chocolaterie de l’Opéra / Châteaurenard, Bouches-du-Rhône

Domaine de Montagne

(Ventron, Vosges)

Domaine de la Klauss

(Montenach, Moselle)