Fine Dining
Fine Dining🐟"the carp fillets, with fries and Alsatian horseradish cream, remain on the menu" (Michelin Guide)
👨🍳Chef trained at Chambard, Auberge de l'Ill, Vieux Couvent
🦌Ask about the local game when in season
Two centuries of history meet serious technique in this Alsatian country house. Chef Nicolas Laurent, who trained at Chambard and Auberge de l'Ill, pairs Rhine eel and local game with Cotentin lobster and wild turbot.
Historic two-century building
Contemporary Alsatian cuisine
Chef with elite training
Regional river eel
Google
(441)
4.5
Fine DiningFine Dining🐟"the carp fillets, with fries and Alsatian horseradish cream, remain on the menu" (Michelin Guide)
👨🍳Chef trained at Chambard, Auberge de l'Ill, Vieux Couvent
🦌Ask about the local game when in season
Two centuries of history meet serious technique in this Alsatian country house. Chef Nicolas Laurent, who trained at Chambard and Auberge de l'Ill, pairs Rhine eel and local game with Cotentin lobster and wild turbot.
Historic two-century building
Contemporary Alsatian cuisine
Chef with elite training
Regional river eel
Google
(441)
4.5