Yan's cooking

Presentation

Guide Michelin & Bib Gourmand

Quality is certainly what qualifies the best the cuisine of Yan: simplicity and excellence, passion for fresh producs, know-how and exigency... and finally desires of the 'chef'! Yan is working in close relationship with the producers from Alsace and he requires the best for his guests. Trust to him, be surprised... and by reservation taste the Gass quality!

Yan Gass proposes a 'cuisine' near the soil: the product is king before everything else! He has revisited the traditional local receipts which gave the repute of the restaurant: presskopf, dampfnüdle, goose liver lobe cooked in her marinade with Gewurtztraminer 'vendanges tardives', wild boar leg cooked during 7 hours, green cabbage with bacon, tapas of Alsatian products, snails from Birkenwald.
He has also known how to bring an original touch inspired by the 'cuisines' of the Provence and of Italy: creamy risotto with mushrooms, grilled fishes "à la plancha" and vegetables juice wih olive oil.
In order to propose you the best products, the meals 'à la carte' and the menus are renewed seasonally.
To match with these dishes, the establishment propose you a superb wine list, with a lot of references of our great wine yards: sophisticated and rich Rieslings, Gewurztraminer, wonderfull Crozes Hermitage...

A so called 'Table remarquable'... and an exceptional service! Karine Gass is looking after eveything and promise you an unforgetable welcome!

The career of Yan Gass is marked by the passage in the greatest kichens, such as these of Christian Willer at the Martinez in Cannes, of Alain Passard at the Arpège in Paris 8ème, of the Elysée at the service of 'Monsieur le Président de la République', of Alain Ducasse at the Relais du Parc in Paris or also of Antoine Westermann at the Burehiesel in Strasbourg. With his wife Karine Gass, he took back the management of the hotel restaurant Au Chasseur. The career of Karine Gass is just as prestigious: The Petit Colombier with Alain Fournier, the hotel Montalembert, the Frantour of Paris Bercy, the Grand Hotel in Cannes, the Accord group... The succession toward the excellence is provided!

The first courses

A dozen snails from Birkenwald cooked in a pot - € 16.50 | ½ - € 8.50

Terrine de foie gras de canard cuit à basse température, chutney - € 21

Carpaccio de saumon fumé maison, salade du moment - € 18

Terrine de gibier comme la faisait ma grand-mère - € 16

Foie chaud de canard rôti, butternut et jus vinaigré - € 24

The main dishes

Filet de canette rôti légumes du moment, sauce bigarade - € 23

Merlu rôti sur la peau, choucroute nouvelle, beurre blanc - € 23

Sandre à la plancha, chou vert au lard, jus à l'huile d'olive - € 24

Saint jacques françaises rôties, légumes oubliés - € 27

Pigeon de nid de chez Georges en dragées, petits légumes - € 28

Filet de bœuf français à la strasbourgeoise, jus lié au foie gras - € 30

Desserts

Caramelized 'Dampfnudles' made in the traditionnal way, creamy ice with cinnamon - € 9

Icecream-kougelhopf with marc de gewurtztraminer - € 9

Bourbon vanilla flavoured Crème Brulée - € 9

Soufflé chaud à l'orange et au grand Marnier - € 9

Assortiment de glaces et sorbets maison minute nature ou arrosé - € 9

'Dampfnudles'

Dampfnudles, civet de cerf de nos forêts - € 18

'Dampfnudles', various ham and green salad - € 15