L'Auberge de l'Ill

68970 ILLHAEUSERN

Gault&Millau Academy's member

9 PHOTOS

Chef Marc Haeberlin

Cooking French | Gastronomic | Signature cuisine

Services Accomodation | Disabled access | Pets allowed | Private Parking

Price Indicative price per person (excl. drinks)

177€ à 240€

Gault&Millau's review

Gault&Millau Academy's member Why everyone loves to sit by the Ill and the Haeberlin flower garden. Because this momentum is delicious, a promise of pleasure unlike any other. The radiant Alsace, an image that is repeated on every visit, could not be better embodied than by this model family, its dedicated team like nowhere else, and its chef Marc Haeberlin, whose intelligence, vivacity and humor are complements not at all foreign to the culinary art. We come for all this, to choose what we like, these pleasures so well defended, we come for langoustines, lobster, venison and sweetbreads, we come for some immemorial dishes, goose foie gras, frogs or salmon soufflé, we come to Illhaeusern to take, once again, a shot of great French cuisine. Marc Haeberlin, a Gault&Millau Academician, has been a great servant of French cuisine for almost half a century. He can afford to indulge in the occasional mischievous fantasy, such as his pork belly with smoked eel and snail cromesquis, while at the same time offering a splendid array of excellent products (lobster and shiitake in an excellent cream and leek sauce, veal sweetbreads with porcini mushrooms, very generous and perfectly cooked). New pastry chef Pascal Hainigue, from Bristol, adds a few ideas of his own to the inn's already extensive repertoire (a very good pear baba with pear caramel siphon, very much in the spirit of the house, light and very generous at the same time). The wine cellar, designed by Serge Dubs and maintained and commented on with care and talent (by Hervé Fleuriel during our last visit), is an ode to great names and great vineyards; the service, always very well supervised by Laurent Schneider, blends into the inn's mold with fluidity.