La Fourchette des Ducs

A great believer in fastidious sourcing, chef Nicolas Stamm serves regional cuisine with gourmet panache and a signature use of herbs to a food-literate crowd at this two-Michelin-starred restaurant. The tasting menus go with the seasons, featuring specialities such as Alsatian pigeon with baerewecke (spiced fruit cake) and veal with truffles and Menton lemon jus – simple but sublime.