The high standards of Hostellery Lafarque’s culinary tradition is being maintained by Samuel Blanc, to whom  a Michelin star has been awarded since 2003. He received 16/20 points in the  Gault Millau and obtained the highest rating ’Delta d’Or’ for the issue of the 2009 Delta Guide.

Samuel Blanc is coming from Lons-le-Saunier in the French Jura region . He has worked for five years at hotel Traube Tonbach in Baiersbronn, Germany (three Michelin stars and 17/20 points in the  Gault Millau). For two years he has been working as a sous-chef by the side of the eminent star-winning chef Harald Wohlfahrt. At  the beginning of 2003 he obtained his first star at Le Relais de la Poste in Wantzenau, Alsace (France) where he excelled as chef.

At Hostellerie Lafarque, Samuel Blanc offers the traditional French cuisine, accompanied by an inventive, personal touch.