The idea of bringing Brittany and Alsace together is a good one, especially in the warm and welcoming atmosphere of this large contemporary building on the square. While the menu is varied and contemporary, the allusions to Alsatian culture are numerous, with munster soup, pinot noir sauce on veal chuck, and of course sauerkraut, regularly available, before the Grand Marnier-glazed kougelhopf. Of course, the festivities can also begin with a tarte flambée (flambéed tart), which can be happily shared as an aperitif with a Riesling or Pinot Gris.
Chef
