Le Capu Review
Barely a stone's throw from place Stanislas, this stylish landmark puts its best foot forward under chef Hervé Fourrière. The menu includes revisited favorites, such as preskopf of langoustines with a creamy herb sauce. Desserts—like warm chestnut crème with fleur de sel, accompanied by boules de Berlin (Alsatian doughnuts)—are also noteworthy. A buffet brunch is served Sunday between 11 and 4, and cooking lessons are offered Wednesday afternoons and Saturday mornings. The choice of Toul wines is extensive.
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