The Grand Room is a true symbol of the Belle Epoque. It is 220 m². The elegant and spacious Grand Room can welcome up to 140 guests.
60 guests at a time can enjoy the shaded terrace. The calm and intimate terrace is enclosed by flowers and looks over a large square. Upon nightfall, dine in the soft glow of candles...
Appetizers :
- Duck foie gras with Alsace Muscat
- Marcel's escargots
- Mixed salad (cervelas sausage and gruyère cheese)
- Herring in oil, potato salad
Main dishes :
- Royal sauerkraut
- Braised pork knuckle with Pinot-noir
- Presskopf, sautéed potatoes
- Tartare prepared in front of you
- Breaded veal escalope with cream
- Breaded poultry escalope with Munster cheese
- Grilled AAAAA andouillette sausage
- Grilled whole gilthead bream
Desserts :
- Apple tarte flambée
- Baba gugelhopf marble cake
- Crème brûlée flambée in front of you
- The authentic “Millefeuille”
- Gourmet assortment
The legendary "flammekueche"—or "tarte flambée"—came about in the 1930's. Originally a countryside dish, it was used to test oven temperature so that farmers' wives could know when the oven was warm enough to start baking their bread.
These tarts were baked in large ovens with stones heated by wood, in the midst of glowing red embers. This is why the dish is called "flammekueche", which means "baked in flames".
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