Auberge aux 4 Saisons

68140 MUNSTER

11/20
Gourmet Restaurant

Chef Nicolas Lorand

Cooking French | Traditional

Services Children's Menu | Disabled access | Privatization | Terrace

Price Indicative price per person (excl. drinks)

24€ à 45€

Gault&Millau's review

11/20

Gourmet Restaurant This provincial inn, with its oriel window, was taken over in 2022 by an enterprising couple who had previously worked in some of the world's top establishments. A former pastry chef at La Bouitte (Savoie), Les Crayères (Reims) and Cheval Blanc Saint-Tropez, Nicolas Lorand is committed to authentic, local cuisine. His pâté en croûte, whose preparation varies with the seasons, is already one of his must-try dishes. On the day we visited, it was made with venison and porcini mushrooms. As for the Alsatian trout tartare, completely masked by large slices of smoked beet, we found it a little bland. The Arctic char, although fresh and well-cooked, was presented in a rather muddled way, with carrots of different colors. We preferred the farm-fresh duck breast, which was thick and nicely cut lengthwise, and served with a professional meat jus. Given the chef's background, the meal ends on a high note with a chocolate, caramel and buckwheat tartlet. For lunch on weekdays, we offer a simpler formula. Charlotte's charming welcome makes you forget the somewhat confined atmosphere of the airless dining room, adorned with wood panelling, herringbone parquet and stained-glass windows.