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Welcome to Grand Hôtel & SPA,
Elegance and tradition in the heart of the regional park "Ballon des Vosges".

Le Pavillon Pétrus


Plat Pétrus - Gérardmer
Thierry Longo - Pétrus Gérardmer


The gourmet restaurant of the Grand Hôtel & Spa, the Pavillon Pétrus is the place where Chefs Thierry Longo (Maître Cuisinier de France) and Patrice Paya display their skills in French cuisine. The cosy restaurant welcomes the amateurs of fine cuisine in a warm atmosphere.

With furniture inspired by Russian style, crystal chandeliers and a general setting in several colour shades turning around the warmth of carmine red, the Pavillon Petrus associates aesthetic and culinary pleasures. A large bay window offers a superb view over the park.

Claude REMY gave the Restaurant the name of the world-renowned Bordeaux grand cru to pay tribute to a family heritage. Petrus (Peter in Russian) is his grandfather’s first name, and also his son’s first name today. In order to live up to such a prestigious name, the Pavilion Petrus has a wine list offering about 600 references. “If you’re ravenous, welcome to Petrus!” Claude Remy’s grandfather used to say!


The Pavilion Petrus has received three Fork-awards by the Michelin Guide.

Discover the menu in the Pavilion Petrus

The Chef’s portrait: Thierry Longo

Passion and creation

A talented and inventive chef, Thierry Longo practices his art in the Grand Hotel & Spa, and more especially in the Pavilion Petrus, where he has devised menus ready to satisfy the most demanding palates.

With a real breadth and depth of experience in a number of prestigious restaurants (which include the Moulin de Mougins, a three Macaron award restaurant), the two Macaron award restaurant Jean François Issautier on the Côte d’Azur, the Feu Follet (also in Mougins) or La Parenthèse in Chille in the Jura, Thierry Longo draws his inspiration from a creative Mediterranean cuisine embellished with nuances from the Lorraine and the Jura. Thierry Longo considers his job as an art involving creativity and a sense of sharing; he envisages and fashions his dishes on a sheet of paper before giving them substance in the kitchen, where he tries to endow his creations with innovative tastes. His motto consists in “favouring the quality and freshness of the products according to deliveries and seasons”.

Thierry Longo displays his talent in the dish list he created for the Pavillion Petrus, the gourmet restaurant of the Grand Hotel & Spa. Among his special recipes are to be found: a selection of hot and cold starters such as his Artichoke and Duck Liver Marbré, Aniseed Gelée, Coriander-flavoured Vegetable Condiment, Salted Butter Red Lobster Tail, Granny Smith Tagliatelle and Carrot Butter; fish dishes such as the French Sole sautéed on the bone with a Vermouth Hollandaise sauce and fresh peas; but also meat dishes such as the fried Pièce de Bœuf Wagyu, Mathurini Sauce and Potatoes with Morels, or the sautéed Mignon de Veau, Cannelloni with Veal Sweetbreads and Trotter, with Vin Jaune Cream.
The Chef Thierry Longo was named Maître Cuisinier de France in march 2012.

Closed between Tue.-Thu. lunch included.
Lunch and dinners are available all the other days between 12am-2.30 p.m. and 7 p.m.-10p.m.


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