La Mirande Table d’Hôte


Gathering around a large table to indulge in a wealth of fine flavours is very much part of the La Mirande experience.

To relax into the convivial atmosphere with loved ones and new found friends,

to slowly savor four well balanced courses, to enjoy one selection of flavors and textures flowing naturally into the next

– all this relaxes body and soul.


The La Mirande culinary experience starts with an aperitif accompanied by delicately prepared morsels to stimulate your taste buds

“and amuse the mouth,” as the French would say.

This overture to the meal takes place beside the cozy sunken fire place or,

as the weather gets warmer, outside on one of terraces.


The main events of the meal are introduced by (two different entrees)

These are varied and can be quite creative. They do, however, always include a fresh salad.

The main course is more traditional in the sense that it is based on well-loved dishes from classic French Brasserie food.

They include Coq au Vin, Duck Confit, Pork Belly Confit with Apples, Beef Bourguignon, and Lamb Shanks Braised in Red Wine.

These dishes are accompanied by their own vegetable selections.

(To round off this dining experience, you can indulge in a fine dessert.)


These change according to the season and the availability of fresh local products.

Nothing is rushed during the evening and although it may seem like a lot of food,

the portions - especially the entrees - are not over large.

The idea is to offer a broad spectrum of rich and varying tastes.


I specialise in natural wines from the region with prices ranging from (8,– € to 20,– € a bottle).

The aperitif, which is also meant as a welcome drink, is included in the price of the meal at 30,– € per person.

(On request I can also serve interesting vegetarian selections or

a specially designed light meal or attractive arrangements for the younger visitors.)


If you have special requests, please feel free to ask us.

We will try to meet your demands.




Reviewed: 16 January 2018 | rating: 10


"The Gray's cooking is top notch and better then some Michelin restaurants I've been to."


Click here to see the chef at work!



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