Huna le Restaurant

67130 WALDERSBACH

12/20
Gourmet Restaurant

5 PHOTOS

Chef Antoine Huguenin

Cooking French | Healthy cooking | Local

Services An eco-responsible approach

Price Indicative price per person (excl. drinks)

60€

Gault&Millau's review

12/20

Gourmet Restaurant In the village of Ban de la Roche, better known for the philanthropy of Pastor Oberlin than for its gastronomy, this café has changed since a young couple transformed it into a gourmet table. Antoine Huguenin, who spent five years in the kitchens of the Auberge au Boeuf in Sessenheim, and has also worked at Cap Estel, Hostellerie de Levernois and Réserve de Beaulieu, puts his experience at the service of a predominantly plant-based, locavore cuisine that combines vegetable gardening and creativity. The house has no à la carte menu, and imposes a unique five-course surprise menu, preceded by appetizers and followed by petits fours. As soon as the last guests have left, this chef, passionate about vegetables and herbs, rolls up his sleeves and indulges his second passion in his 13-acre kitchen garden. He cultivates varieties of vegetables unknown to the general public. As an appetizer, he serves a snake radish with a powerful vegetable flavor, combined with basil and lime. He loves flavor contrasts, compensating for a certain austerity by adding strawberry, chili pepper and a few fried sage leaves; in this way, he brings gourmandise to a simple cucumber brunoise. In the form of a contemporary salad, it features Purple Queen beans and another variety known as Venice beans, to which a fromage blanc ice cream lends a lively touch. Padoux's organic poultry, though cooked at a low temperature and stuffed, is accompanied by a sauce that's insufficiently reduced for our taste; neither the marinade nor the egopod manage to provide sufficient tonus to the austere Egyptian white squash that accompanies it. The tastiest dish? Pan-seared Romont snails on Siam squash, topped with roasted pumpkin seeds and surrounded by a white wine and mustard sauce. For dessert, a minimalist walnut cookie topped with a meadowsweet mousse is a fresh outcome, thanks to the fruits of the kitchen garden. The meal is accompanied by a delicious, crusty, homemade bread made with spelt flour and an elderflower and fleur de sel butter. Wine by the glass from a local organic cellar, served shyly by the elegant Nadège Monna.

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