No, hotel "Chez Geneviéve" does not really offer a "cuisine gastronomique". The hotel has a typical Winstub kitchen and prefers to present itself as a peoples’ establishment, where the famous Alsace "choucroute" is eaten. This contains at least 400 grams of meat per person. Geneviéve also has much success with her "poulet au Riesling" and the "matelote" of fresh water fish, which her husband Paul catches in the village’s river.

But it is a cosy place. The rooms are small and clean, and the bed linen is washed by Geneviéve every week. It is often great fun in the bar where farmer Michael Solange and baker Clement Felbach can be found every evening. The Pirmases have remained childless and are gradually getting older. The question is arising as to whether or not the hotel will be able to continue. Yvette and Louis Bayon from Hotel de Ville are still young, have a strong son and daughter and dare to take risks. I there really room for two hotels in Ville de Reidy?

Paul sometimes thinks they should stop, sell the hotel and enjoy their old age. Perhaps he will be able to make an income with the river fish he catches, although there are more and more tourists to be seen with their rods on the banks of the river. But one thing is certain; his ambitions as "Maître d'Hôtel" are becoming fewer and fewer. Perhaps he could work as a guide for the growing numbers of tourists visiting the Alsace to walk. But on the other hand, this could also signal new opportunities for the hotel. They could extend the hotel, modernise it and convert it into a typical walking/wine hotel.