Gastronomic restaurant in the Vosges: La Table du Haut Jardin
La Table du Haut Jardin: in the heart of a delightful garden, the restaurant with roof terrace, near Gérardmer and close to Épinal, wonderfully combines tranquility, nature and refinement.
The gourmet restaurant Table du Haut Jardin welcomes you near Gérardmer in an elegant atmosphere for a culinary experience as close as possible to nature, throughout the seasons.
Thus, the large bay windows of the Vosges restaurant offer a direct and breathtaking view of the park whose colors evolve from the soft green of spring to the flamboyant reds of autumn through the white coat of winter.
Hours: Friday to Tuesday evening from 7:15 p.m. to 8:30 p.m.
Saturday and Sunday lunchtime from 12:15 p.m. to 1:30 p.m.
From the first frost, the imposing central fireplace diffuses its comforting warmth into the comfortable restaurant room; In fine weather, you can enjoy the roof terrace overlooking the garden…
So many places and settings to discover the gourmet cuisine of Chef Luc Masson.
For perfect harmony with the surrounding nature and the Vosges, the tables are made of local granite, as are linen tablecloths and napkins. The table legs imagined like ball gowns and made by an artistic metalworker as well as the pearly lighting fixtures contribute to the refinement of the whole.
La Table du Haut Jardin welcomes you every evening from 7:15 p.m. to 9:00 p.m. and Saturday and Sunday lunchtime from 12:15 p.m. to 2:00 p.m.
The spirit of cooking,
symbiosis between the Chef and his Vosges terroir
Inspired by his father, Chef Didier Masson, Chef Luc places his cuisine in the forests of the Vosges, in the nature that surrounds him and in the heart of which he lives every day.
It is an inexhaustible source of inspiration whose products he highlights day after day and magnifies the original flavors.
Our partners
All our products come from French producers with whom we work in a short supply chain in a relationship of mutual respect and trust.
Aromatic plants and herbs: Chef’s daily picking, Les Jardins de Bernadette, La Ferme du bien-être
Safran des Payoux in Plombières les Bains
Truffle from Meurthe and Moselle
Philippe Guichart Old variety cereals and flour
Vegetables: La Ferme du Clos Pré, Sabine and Didier Ferreint
Fruit juice: Enerjus in Anglemont
Honey, Lydia Mushrooms (in season)
Cheeses: Chèvrerie du Grand Roullier,
The Viry Mill
Charcuterie: Maison Baudouin
Poultry: Chicken Nathalie Exier, Pigeon Yannick Jaëger
Lamb: Manon and Emmanuel Volle
Piglet: Jean Julien Degays
Freshwater fish: Pisciculture du Beuchin, Julien Merveux and Éric Jacquier
“The plants are there, all around us. Let us thank nature which offers us these unexplored and unknown flavors. My wish is to amaze and subtly awaken your taste buds with this gift that Life gives us. »
Creative gourmet cuisine
Subtle balance of tastes, play of contrasts and unexpected flavor combinations, controlled composition, intuitive dressing...
The Chef's cuisine is like a triptych in which each of the three parts brings its singularity to form a new, enriched and very harmonious whole.
Thus, Vosges products, garnishes and plants interact and offer you lovely surprises. The alchemy is perfect. So, let your taste buds explore these taste territories, let yourself be amazed.
Seasons and plants
Chef Luc Masson uses plants from the Vosges forests to enhance the different dishes served to customers.
Used in infusion, condiment, salad, sauce, puree, to flavor, as well as to decorate, plants are at the heart of the Chef's culinary creativity.
Thus, he carries out the daily picking of wild plants himself.
spring: nettle, yellow dead nettle, fragrant fawn, dandelion, chives, oregano, fir shoot, birch.
Summer: sweet woodruff, hawthorn, mint, lemon balm, mallow, pansy, cittern young growth and flower, wild thyme
Autumn: Cistre seed, Terrestrial ivy, hyssop, thyme, fir, oxalis.
Winter: watercress, forest moss, lichen, hay, dried plants (saffron, savory, Italian immortelle).
A living map
Over the seasons, even weeks, it is a real introduction to forgotten products and plants.
Luc Masson shares with you his deep-rooted passion for high-quality, fresh and environmentally friendly products.
As attentive as she is discreet, Esther Masson, room manager, accompanied by her team, will accompany you in discovering our Menu. Story of a creation, presentation of a little-known plant, description of a wine by the sommelier...
Your lunch or dinner at the Table du Haut Jardin near Gérardmer becomes an experience.
The wine list
Our cellar contains more than 300 references offering our visitors a sensory journey to the four corners of France and beyond its borders. At the heart of a collection of around 4,000 bottles, our wine list is distinguished by exceptional diversity, highlighting a rich selection of organic wines. In addition, it offers an elegant palette of local wines, among which the most quality estates of Lorraine proudly stand out.
Each bottle from our cellar embodies a history, a tradition, and a know-how, carefully chosen to satisfy the most demanding palates. Whether you are passionate about great French wines or aspire to discover wine treasures from elsewhere, our cellar will meet your expectations.
Enhance the gourmet dishes on our table with the advice of Kevin Valdenaire, our head sommelier. A great enthusiast, he will help you discover wines with great refinement and elegance in our food & wine pairing formulas.
From the sweetest wines to the most full-bodied, including fruity and spicy ones, very nice surprises await you.
The terrace
The terrace is in the heart of the Haut Jardin park.
Over the hours, to the rhythm of your desires and your activities, it is this open place in direct contact with nature where we spontaneously like to stop.
At every moment, we take a break, savoring with simple happiness the tranquility of the bucolic setting.
The gourmet restaurant, Table du Haut Jardin, has a roof terrace overlooking the estate, which will be the romantic setting for your lunches and dinners.
The Coquelicot terrace welcomes you in the shade of beautiful trees, connection with nature guaranteed!
The Chiefs
A duo of heart and talents
In the Masson family, there are the Chefs: Didier and Luc.
Over the years, his father has passed on the passion for the culinary art, the demand for a job well done and both share the same desire to introduce you to a cuisine of flavors that puts the spotlight on the product.
Attracted to nature from an early age...
Luc Masson gradually bases his culinary framework on the flora of the Vosges forests that surround him.
With a BTS in hotel and catering in Gérardmer and then training in plated desserts in various Michelin-starred restaurants, Luc flourished on his Vosges lands where he developed his culinary creativity with a predilection for floral notes.
This need to live and cook in unison with nature, he realizes by cultivating a large vegetable garden to always sublimate the product and by himself daily picking the plants which he places at the heart of his gourmet cuisine .
Today the Chef of the Table du Haut Jardin, Luc Masson, invites you to a real introduction to authentic products and tastes through beautiful creations.
Didier Masson has years of experience and collaborations within star-studded houses, he has the mastery of the gesture repeated many times and the fine knowledge of local products and local producers from the Vosges and Lorraine.
He accompanied and still accompanies Luc throughout his journey at La Table du Haut Jardin.
The two Chefs also share kindness towards their teams and a taste for passing on their knowledge and passion.
From this friendly atmosphere, dishes are born that are as tasty as they are harmonious.