Our restaurant
Père Noël

Our restaurant

Sélectionné dans le Guide Michelin Bib Gourmand

It is above all quality which best describes Yan's cuisine: simplicity and excellence, a love of fresh produce, expertise and rigour... as well as the ambition of a chef! Yan works hand in hand with the suppliers of Alsace and demands the best for his guests.

Trust in him and you will be amazed... make a reservation and experience Gass quality!

Yan Gass offers a style of cooking which draws on the traditions and resources of the region: the product is king! He has revived and adapted the local dishes with which the restaurant made its name: presskopf, steamed dumplings, lobe of goose liver cooked in a marinade of Gewürztraminer "vendanges tardives", leg of wild boar cooked for 7 hours, savoy cabbage with bacon, tapas with Alsatian ingredients, Birkenwald snails.
He has also added an original touch, inspired by the cuisine of Provence and Italy: creamy risotto with mushrooms, fish grilled à la plancha et vegetable juice with olive oil.
In order to offer you the very best products the à la carte selection and the set menus are varied according to the season.
To accompany these dishes the hotel provides a superb wine-list, taking account of all our great vineyards: elegant et rich Rieslings, Gewürztraminers, magnificent Crozes Hermitage...

A remarkable table... and exceptional service! Karine Gass keeps an eye on everything and promises you a memorable welcome!

Only on reservation from Tuesday to Sunday evening and Sunday midday.

Starters
A dozen Birkenwald snails cooked in the pot
€ 16.50
Foie chaud de Canard poêlé, jus tranché
€ 22.00
Saumon Fumé par nos soins, salade du moment
€ 18.00
Terrine of game, according to Grandma's recipe
€ 16.00
Salade de Gambas à la plancha girolles et petits légumes
€ 20.00
Main courses
Filet de Canette rôti entier jus tranché légumes du moment
€ 24.00
Merlu rôti sur la peau, jus de volaille réduit au vinaigre Melfor
€ 23.00
Filet de Bœuf Sélection, girolles fraiches et jus lié au foie gras
€ 30.00
Lotte de Bretagne à la plancha, variation de légumes huile d'olive
€ 29.00
Pigeon de nid de chez Georges, rôti en dragées
€ 28.00
Desserts
Dumplings caramelised à l'ancienne, vanilla ice-cream
€ 9.00
Iced kugelhopf with marc de Gewürztraminer
€ 9.00
Crème brûlée with bourbon vanilla
€ 9.00
Soufflé chaud aux Quetsches d'Alsace
€ 9.00
A selection of home-made ices and sorbets, plain or flavoured
€ 9.00
Steamed yeast dumplings
Dampfnudles, civet de Daguet cuit 7h au vin rouge
€ 18.00
Dumplings, raw and cooked ham, salad
€ 15.00

Mise en bouche

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Saumon Fumé, salade du moment
ou
Terrine de gibier comme la faisait ma grand-mère

***

Merlu rôti sur la peau, jus de volaille réduit au vinaigre Melfor
ou
Civet de Daguet spätzele Maison

***

Dampfnudel caramélisée glace crémeuse
ou
Fromage du Buffet

Appetizer

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French scallops, roasted, with traditional vegetables
or
Warm liver of roast duck, butternut squash and juice with vinegar

***

Pike-perch à la plancha, cabbage with bacon, juice with olive oil
or
Young pigeon from Georges with sugar coating and small vegetables

***

Dessert à la carte

Farm poultry from Alsace and Dumplings

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Up to 12 years old