The menu of the moment

imagined by the chef

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Chef Thomas Koebel’s culinary creativity is expressed daily. Discover our current menu, offering gourmet, tasty and daring dishes made from seasonal produce.

Chef's philosophy

Inputs

Goose foie gras from Ferme Hirsch, served with a spoon,
Seasonal fruit chutney and puff pastry pretzel

Langoustine ravioli, confit suri-rave and fermented lemon, with a foam of creamy bisque

Tartare of locally hunted venison, beets, hazelnuts, and fresh horseradish; gray shrimp granita with ginger

The fish

Florentine-style brill fillet, roasted Jerusalem artichokes in a mousseline, Schupfnudeln with herbs and citrus, and vin jaune sauce

Crispy scallops, parsley root with mustard seeds, lacto-fermented red cabbage, and fresh pomegranate, served with a beardfish sauce

Meat & poultry

“Caractère Alsace” Beef Tenderloin
3 M., Mariknepfle, morels, lamb’s lettuce, Pinot Noir reduction, and apples with almonds

Simply grilled Alsatian wild boar loin, roasted salsify and Grumbeereknepfle, with a pepper sauce and a root vegetable and fruit condiment

Cheeses & desserts

Our selection of mature cheeses

A New Take on a Vanilla Millefeuille with Ice Cream

A dessert featuring figs and mild spices, served with sorbet

Discover our menus

Our menus

Opening hours

The restaurant is open :

Tuesday, 7:00 pm to 9:00 pm
Wednesday to Saturday, 12:00 pm to 1:30 pm and 7:00 pm to 9:00 pm

Reserve a table

The menu of the moment

imagined by the chef

Card presentation

Inputs

The fish

Meat & poultry

Cheeses & desserts

Discover our menus

Opening hours

Gourmet restaurant

Hotel

Seminars & meetings

GouRmets - exceptional caterer