Au restaurant, ambiance « pierres & bois », salon,
bibliothèques et cuisine inventive d’excellent niveau à prix doux.
L’été, deux terrasses, l’une pour le restaurant, l’autre à
l’étage pour les résidents (solarium) s’ouvrent sur la montagne et le bruit du
ruisseau
Cette petite structure de 6 juniors suites et d’une
dizaine de tables vous assure une grande qualité d’accueil et d’écoute.
Toponymie : La Poulcière
Nom de trois prés et des fermes qui les occupent, la
Poussière, le Haut de la
Poussière, la
Basse Poussière, probablement de podium
(colline pointue); on écrivait autrefois Poulcière.
Commentaires de Clients :
Le raffinement se retrouve partout dans la décoration et l'aménagement des chambres, la salle-de-bains, le choix des matériaux,...
La table quant à elle est un rendez-vous de haute gastronomie: qualité, créativité et générosité du chef ont ravi nos papilles.
Nos enfants de 8,9 et 12 ans se sont révélés être de fins palais, appréciant les mets avec autant de plaisir que leurs parents.
Nous y avons trouvé une véritable perle, tant par le professionnalisme que par l'enthousiasme, la sympathie et la convivialité de ses propriétaires.
Leur démarche éco-responsable nous a également séduits. L'environnement est splendide, calme et le domaine skiable de Gerarmer, au coeur des forêts, est parfait pour quelques jours en famille. L'auberge est idéalement située, comme point de départ de randonnées ou encore juste pour profiter d'un bon bouquin au calme.
Bref, on hésite entre garder jalousement le secret pour être les seuls à en profiter ou à le partager en leur souhaitant tout le succès qu'ils méritent.
Nous c'est certain, les enfants comme les parents, on y retournera."
We found La Poulciere
by accident.
We wanted a couple of days of skiing in February ... but not too far from our home in northern France.
It's a v. v. long way to the Alps for a couple of days, so we looked at the Jura and Doubs ... and then found the Vosges was having tremendous snow ... so we looked around Gerardmer and La Bresse.
Most hotels booked ... except one in La Bresse; booked it ... and with the return email (on Googlemail) got a sidebar ad for La Poulciere. Looked great - de-booked La Bresse and booked La Poulciere instead.
La Poulciere is in a tiny village on the Gerardmer/La Bresse road - as it happens, very close to the espace nordique around Les Bas Rupts.
It opened at the end of last year - part conversion of an old farmhouse, part new build. Rooms are warm, sophisticated, beautiful - slate floors, handpainted old furniture; huge beds. The restaurant is at or above high Paris/London standards ... but well below their prices. Example: supper at about 30 Euros (foie gras; pave de boeuf + pommes gratine; cheese; creme brulee) - consummately cooked (by Michel Bouguerne-Arnould) and elegantly presented, (by Jocelyne B-A).
It's good that the skiing in the Vosges is such a secret; we've skiied in most of the Alps over the last thrity years and this was as good as the best. Slope grooming not quite up to Davos standards ... but then, nowhere in France is.
Two days was all we could do and this was the best two days we could have had.
Go there - no ... don't. Well, you get what I mean. I want to share it and keep it to myself. We will go there again and again. Like I say, if I had a hotel and restaurant of my own, this would be it.
We wanted a couple of days of skiing in February ... but not too far from our home in northern France.
It's a v. v. long way to the Alps for a couple of days, so we looked at the Jura and Doubs ... and then found the Vosges was having tremendous snow ... so we looked around Gerardmer and La Bresse.
Most hotels booked ... except one in La Bresse; booked it ... and with the return email (on Googlemail) got a sidebar ad for La Poulciere. Looked great - de-booked La Bresse and booked La Poulciere instead.
La Poulciere is in a tiny village on the Gerardmer/La Bresse road - as it happens, very close to the espace nordique around Les Bas Rupts.
It opened at the end of last year - part conversion of an old farmhouse, part new build. Rooms are warm, sophisticated, beautiful - slate floors, handpainted old furniture; huge beds. The restaurant is at or above high Paris/London standards ... but well below their prices. Example: supper at about 30 Euros (foie gras; pave de boeuf + pommes gratine; cheese; creme brulee) - consummately cooked (by Michel Bouguerne-Arnould) and elegantly presented, (by Jocelyne B-A).
It's good that the skiing in the Vosges is such a secret; we've skiied in most of the Alps over the last thrity years and this was as good as the best. Slope grooming not quite up to Davos standards ... but then, nowhere in France is.
Two days was all we could do and this was the best two days we could have had.
Go there - no ... don't. Well, you get what I mean. I want to share it and keep it to myself. We will go there again and again. Like I say, if I had a hotel and restaurant of my own, this would be it.
