The story
In the quiet village of Dommartin-lès-Remiremont, just outside Remiremont, Le Karelian brings a thoughtful, personal approach to modern cuisine. Chef Fabrice Devrièse and his wife Laurence run the dining room with an attentiveness that makes the experience feel genuinely welcoming. The chef’s philosophy is one of perpetual research — exploring cooking methods, sourcing honest ingredients, and allowing those products to speak. The result is refined, creative plates where the taste of each component is clear.
That commitment to quality has earned Le Karelian a place among the Michelin Recommended restaurants for 2026, a recognition that reflects both the precision of the cooking and the warmth of the hospitality.
Four menus guide the meal, from the business lunch at 24€ to the full Dégustation at 79€. The Dégustation menu is a journey through the kitchen’s range: violet asparagus from Landes with smoked salmon and tangelo, a sablé parmesan topped with scallop and quail supreme, langoustines with sweet potato and cinnamon, a beef course with olive-crushed potatoes and Meaux mustard cream, and a local touch — crème de Munster au Gewurztraminer with onion and raisin chutney. Desserts come from a chariot of entremets and house-made sweets.
The “Entre terre & mer” à la carte offers similar depth, with dishes that balance land and sea. Every menu is built on the same principle: products that taste of what they are, treated with respect and a touch of audacity.
Laurence oversees the wine list, and it’s clear this is no afterthought. She and the team visit the vineyards themselves, tasting at the foot of the vines. “There are no small wines here,” they say — only wines that have seduced them. Service by the glass is available, and the pairings are chosen to complement the food without overpowering it. It’s a house that understands the quiet importance of a good match.
Recognition
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