The story
In the heart of Saint-Quirin, one of the “most beautiful villages of France,” Hostellerie du Prieuré occupies a former coaching inn where travelers once rested. Today, Chef Didier Soulier continues that tradition of hospitality, welcoming guests to a restaurant focused on the finest local produce from the surrounding Vosges mosellanes.
Chef Soulier’s cuisine begins with careful, personal visits to his suppliers. He sources veal from Mr. Peltre, a local breeder known for quality and professional husbandry. The goat cheeses come from Sarrebourg-area producers who craft and age them themselves. Lamb is raised by the Appel farm in the meadows of Métairies Saint-Quirin, prized for its consistent quality. A disciple of Saint-Pierre, Soulier pays particular attention to local fishing, preparing pike and zander from nearby ponds and rivers. The forests yield seasonal treasures: woodruff, wild garlic, elderflowers and acacia blossoms in spring; blackberries, wild raspberries, blueberries, and mushrooms in autumn. Game—wild boar, young venison, and roe deer—comes from local hunting.
The result is a menu that changes with the seasons, built on fresh market ingredients and inventive house specialties. Desserts, prepared with passion by Maéva, provide a refined finish. Valérie’s warm, natural service adds to the experience.
The setting is as inviting as the food. Guests can dine in a charming dining room or on the rear terrace, surrounded by the region’s forested landscapes. The restaurant has earned a Michelin recommendation for its commitment to authentic, regional cooking.
For those seeking a genuine taste of the Vosges—where every plate tells the story of a generous terroir—Hostellerie du Prieuré offers a memorable stop.
Recognition
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