Gastronomy and typical specialities
Some of them raise only Vosges breed cows whose milk is transformed into various cheeses, butter, yoghurt or flan. The meat is offered in daube, Burgundian style, in pot au feu or in fleischschnackas.
Others, far fewer in number, cultivate their passion for the Tarentaise, Abondance, Montbéliarde or Holstein breeds. You can even experience the delicious sensation of a rib of beef from a Salers heifer, appreciate the marbling of a Charolais entrecote, remember for a long time the tenderness of a Vosges milk-fed veal roast, the succulence of a cabri confit or an Alsatian hen leg.
More than ever, the inn is an extension of the agricultural activity. The dishes are always seasonal and relate to the land and t that lives to the rhythm of the calendar festivals. Some farms only offer a menu composed according to the availability of fresh produce and meat. In most farmhouses, you will find a menu based on the market.