The story
Le Pot d’Étain has been a fixture of Danjoutin’s dining scene for over sixty years, but a recent renovation has given it a fresh, contemporary feel. The restaurant now offers three distinct dining spaces: a convivial table d’hôte that seats up to fourteen, a private small salon for discretion, and a main room that is both refined and welcoming. Air conditioning ensures comfort year-round, and the setting on the banks of the Savoureuse river adds a gentle, pastoral charm.
Philippe Zeiger trained alongside some of the greatest names in French cuisine before taking the reins. His cooking is generous, inventive, and deeply respectful of seasonal ingredients. The Michelin inspectors awarded a star in 2026 for this high-quality modern cuisine, noting the precision and originality in every plate. From marinated Breton scallops with Corsican clementines and yuzu gel to a roasted venison loin with Timut pepper, Zeiger’s menu balances tradition with bold, contemporary expression.
The chef’s “Carte blanche” menu is a personalised, improvisational journey through the market’s best offerings. For those who prefer structure, the “Balade savoureuse” and “Instants gourmets” menus present a clear progression of amuse-bouches, fish, meat, and dessert. An extensive wine and champagne list, carefully curated, complements the meal. The atmosphere is cosy yet elegant—a place where the Zeiger family’s warmth and the kitchen’s ambition meet without pretence.
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