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Restaurant & Hôtel Georges Wenger
296  EUR (a partir de)
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Restaurant & Hôtel Georges Wenger

Suiza, Le Noirmont

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Restaurant & Hôtel Georges Wenger (Jura)

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5 habitaciones
Georges et Andrea Wenger
“Un destino ideal para disfrutar de los atractivos del Jura”
Maître de Maison - Georges et Andrea Wenger
En el centro de las Franches Montagnes en el Jura suizo, a unos kilómetros de la ciudad de La Chaux-de-Fonds, patrimonio mundial de la Unesco, este destino gourmet de alto nivel cultiva la elegancia informal. Aquí todo transmite autenticidad. El Chef Georges Wenger elabora una cocina de producto, armonías y contrastes, que reinventa sin cesar el rico patrimonio de su lugar de origen, al compás de las estaciones. En su mesa, morillas, espárragos, trucha, ruibarbo, caza, trufas y bayas silvestres ocupan el sitio de honor. Georges Wenger es un apasionado de los vinos y ha creado una bodega excepcional con más de mil caldos que merecen por sí solos el viaje.
Restaurant & Hôtel Georges Wenger

Único en el mundo: Una cocina de producto, de armonías y contrastes.

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“Discover taste differently" the challenge of the team here, as they showcase the region and its history. Delicate local products become, in the hands of Georges Wenger, purveyors of flavors renewed via an expertise and passion that the Chef freely shares.

Since 1980, his strong values have been enthusiastically shared with the clients of the establishment. It is in the local landscapes and the fresh produce delivered by the local artisans, that he finds his inspiration. And to better share this passion, Geaorge Wenger initiated the "Swiss Competition of Regional Products", where the finest flavours mingle in a sarabande of flavour. A useful initiative that develops the local, sustainable economy, reducing the transport of goods and hence the emissions of greenhouse gases.
With his cookbook, radio cook shows he has run for 25 years, Georges Wenger encourages an exploration of new horizons. But for this Nature lover, it is also an opportunity to raise awareness of the fragility and beauty of the environment. In this, his establishment is exemplary: purchasing green electricity, exchanging heat for ventilation and using heat recovery stoves in the kitchen, some of the many initiatives he has deployed to reduce the environmental footprint.

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