Classified as an historic monument, these superb stud farm was transformed into a beautiful place to eat under the leadership of the family Haeberlin and architect Patrick Jouin. The result is breathtaking, the impressive wooden beams of the eighteenth century including tearing sighs of admiration to all those who crossed the door of the stud for the first time. The ubiquitous leather, chic atmosphere and attentive staff does not manage to put the kitchen Baur under the extinguisher : foie gras slices fried with rhubarb confit, caramelized sauerkraut, original desserts from our chef pastry Tinh Tran as the rum baba Dom Papa and whipped vanilla stick together to deserve the attention of customers, and our two toques. Very nice choice in a basement composed by Serge Dubs, the sommelier of Auberge de l'Ill.