Le 1929

Short, local, environmentally friendly (very little waste) and 50% vegetarian.
Our cuisine is an invitation to travel, creative and innovative in its combinations of flavors and textures.
The menu is as follows:
Artisanal charcuterie from the region, followed by hot or cold frichtis (appetizers or tapas, depending on your appetite), then main courses, cheeses and desserts.
The frichtis are an invitation to share, arriving at the same time on the table and allowing guests to enjoy several small dishes in complete conviviality.
There's no order to orders, so everyone is free to eat at their own pace and convenience.
The wine list is well-balanced, with a choice of traditional, organic and natural wines produced by winemakers with a heart.
The kitchen is open to customers, literally and figuratively, and is located at the very heart of the restaurant, giving a visual focus to the preparation of the dishes, and the recipes are explained to anyone who asks.
Once at the table, my colleagues explain the menu to each table, specifying the ingredients used, the cooking methods and the allergens for all the frichtis and dishes, so that you can have a very precise idea of what you're going to get on your plate.
Everything must be done with maximum transparency
It's a cuisine that comes from the heart, simple at first glance, but which requires a great deal of preparation and attention.
So everyone, vegetarians and omnivores alike... can sit around the same table, whatever their convictions and gastronomic choices.