Le Pot d'Etain

Le Pot d’Etain’s cuisine reflects its setting: authentic, refined and inspired by the region’s culinary riches. The establishment’s talented chefs, led by Florence Zeiger, make the most of local and seasonal produce to create tasty dishes that delight guests’ taste buds. From traditional recipes revisited to contemporary creations, the Pot d’Etain menu offers an unforgettable taste journey through the flavors of Franche-Comté and beyond. One of the outstanding features of Pot d’Etain is the diversity of its menu. Whether you like fish or meat, you’re sure to find what you’re looking for in the restaurant’s culinary delights. From fresh fish to tender, flavorful meats, each dish is prepared with care and expertise to deliver an unrivaled culinary experience. Customers are greeted with a smile and treated with special care, making every meal a pleasant and memorable experience. Whether for a romantic dinner, a meal with friends or a special celebration, Le Pot d’Etain offers the perfect atmosphere for sharing moments of happiness and indulgence.

“Raymond Oliver passed on his passion for cooking to me. As a child, I used to watch him cook his recipes on television. He was a forerunner in this field”, recalls Philippe Zeiger.
To be sure he wanted to make a career of it, as a teenager he took a short training course at the restaurant Le Pot d’Étain, in Danjoutin (Territoire de Belfort).
He bought the establishment thirty years later.
Convinced of his vocation, Philippe Zeiger enrolled at the Lycée Hôtelier in Luxeuil-les-Bains (Haute-Saône).
At the age of 18, with a CAP and BEP in his pocket, he set off on an adventure to Germany, taking up his first position as a kitchen assistant at the Vater und Sohn in Stuttgart.
Back in France, he embarked on a long tour of France’s “toqué” establishments: La Ferme de Mougins (Alpes-Maritimes), Le Prieuré alongside Charles Plumex, in Thonon-les-Bains (Haute-Savoie), Jean Bardet’s table in Joué-lès-Tours (Indre-et-Loire), Hostellerie de Levernois (Côte-d’Or) and Le Martinez, in Cannes.
At the end of 1994, he finished his course at Bernard Loiseau, in Saulieu, where he met Florence, his future wife, who was at the time half-chef de rang.
Under Patrick Bertron’s management for five years, he wrote the menus and helped open the Parisian brasseries Tante Louise and Tante Marguerite.
In 1999, the couple moved to Château de Coudrée, on the shores of Lake Geneva, where Philippe Zeiger took up his first position as head chef.
Some time later, a supplier informed him that Gilles Blandin, a young Meilleur Ouvrier de France, was leaving the Armes de Champagne in L’Épine (Marne).
After four years of loyal service in this 2-Toque restaurant, Philippe Zeiger learned that Le Pot d’Étain, where he took his first steps in the kitchen, was up for sale.
In 2008, he and his wife bought the restaurant and wrote a new culinary chapter.
“I wanted to differentiate myself from my colleagues. As my partner has Breton origins, I’ve always been keen to cook fish, razor clams or caviar, a nod to seafood.” Gault&Millau named him Jeune Talent in 2010, awarding him 2, then 3 toques.