Les Bas-Rupts

Les Bas-Rupts is a family-run mountain chalet hotel and gastronomic restaurant in the Vosges forest, operated by the Philippe-Witdouck family for five generations. The house combines tradition, elegant chalet-style hospitality and a commitment to the region. A 1,300‑reference cellar of rigorously chosen wines supports service; the house is a Relais & Châteaux member and provides a sommelier for pairings and curated gift boxes. The restaurant occupies a warm, intimate chalet with small, carefully decorated dining rooms, a panoramic dining room and a flowered terrace offering forest and mountain views. A cosy bar and lounge with a fireplace and a pergola provide relaxed spaces for afternoon tea, aperitifs and evening drinks. The kitchen practises a gastronomic, terroir-driven approach rooted in Vosges traditions, working with seasonal, locally sourced ingredients to create sincere, refined dishes that reflect the house identity. Hervé Cune is chef de cuisine, supported by long-standing pastry chef-baker Thierry Mauffrey, who has been at Les Bas-Rupts since 1987. The team emphasises sincere, engaged cooking that honours local culinary heritage with refined, gastronomic presentations. In October 2025 Hervé Cune received the prize "Cuisine de la mer, des lacs et des rivières" within the Gault & Millau Tour Grand Est 2026. Specialties include Foie gras de canard cuit au torchon; Skrei en gravlax aux épices sucrées; Noix de Saint-Jacques juste snackées; Bar doré côté peau; Tournedos de lotte rôtie; Filet de pigeon « Rossini ».