When the gastronomy meets the talent to receive, the meals are transformed into a real senses celebration.

Proportionately to this beautiful generosity, you will taste the summits of the refinement, and all your senses will be on alert in a hushed and friendly atmosphere.

Our chef  Laurent KEHNE and all his team propose you not only their know-how, but also a cooking full of imagination where subtle flavours have their roots in the choice of local products.

This gustative harmony, combined with a smiling service, contributes to transform meals in big attractive moments.

In harmony, a wide choice of Grands Crus: Alsace, Burgundy, Bordeaux …

A talented chef …
Trained with most Alsatian big chefs, Laurent KEHNE proposes a “fusion” cuisine.
From the bases of the traditional French cooking, he revisits great classics by adding some touches of modernity.

Among his specialities, let us mention: the paper-wrapped heart of salmon of Norway with a low-fat Hollandaise sauce and its farandole of season vegetables, the “effeuillé” of cod on a mousseline of soft garlic with virgin sauce in balsamic vinegar, the thick-cut beef tenderloin steak (origin France), with a terrine of grilled and marinaded vegetables accompanied with a macaronis gratin, or the warm chocolate soufflé and its arabiata coffee ice cream.

Bon appétit !