By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more
At just 31-years-old, Executive Chef Julien Lucas heads up the Auberge du Jeu de Paume's kitchens. Having fallen in love with the region, the chef is on a one-man mission to fully embrace local produce and culinary tradition. Julien Lucas is an ardent supporter of upholding the French way of life and art of living. Hailing from a village near Sarreguemines and the son of a restaurant owner, he was introduced to the world of quality produce and fine-dining recipes from an early age, and spent his weekends and holidays learning the tricks of the trade under his father at the family restaurant. You might say he was destined to become a chef.
Rates and services
Menus 67-175 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 EUR = 1.13 USD
Weekly closing
Main Restaurant: Monday and Sunday. “Le Jardin d'Hiver”: open every day.
