Auberge du Cheval Blanc

67510 LEMBACH
16/20
 Remarkable Restaurant
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© Carole et Pascal Bastian
© Carole et Pascal Bastian
© Carole et Pascal Bastian
8 PHOTOS
Chef
Pascal Bastian
Cooking
French | Gastronomic | Traditional
Style
Romantic | With family
Price Indicative price per person (excl. drinks)
140 € to 180 €

Gault&Millau's review

16/20
Remarkable Restaurant On the edge of Alsace, where the northern Vosges mountains roll out their forests of beech and spruce, Lembach backs onto the pink sandstone rocks. In the heart of the village, a former coaching inn has for many years cultivated a singular charm. As soon as you enter, the setting sets the tone: the cobbled courtyard still rustles with the echoes of stagecoaches. You pass through a succession of salons before entering the main hall. Its atmosphere and chateau-like volume are impressive: coffered ceiling, monumental fireplace, colorful stained-glass windows. Oval tables with curved beige tablecloths reinforce the feeling of exclusivity. In the kitchen, Pascal Bastian defends an assertive classicism, inherited from the 2000s, but sharpened by contemporary touches. No Scandinavian minimalism here, but a dialogue between Alsatian roots and measured modernity. The meal opens with farmhouse-style amuse-bouches - duck, pig, goose - revisited with finesse. This is followed by a poached quail egg on a devil's sauce, where crispy wafer meets spice. Beef tartar with lovage is accompanied by a surprising corn ice cream and a Vosges tomme crumble. Dishes follow in a gourmet tradition: morels stuffed with foie gras, roasted green asparagus, wild garlic broth - a great classic revisited with elegance; the house signature pan-fried foie gras raviole, topped with a black truffle emulsion and grated melano, concentrates all the chef's savoir-faire. The shoulder of lamb from the Huchot farm, carved on the pedestal table and accompanied by a crushed potato with hazelnut butter, is seductive for its melt-in-the-mouth aromas. Desserts balance lightness and opulence: a game of freshness around French kiwi and green shiso, or a more structured chocolate-coffee score, where Tulakalum grand cru meets Ethiopian Yrgacheffe coffee. Service, led by a newly-arrived sommelier, adds a rare human dimension. Empathetic, voluble without excess, he orchestrates the cutting of meats and suggests remarkably accurate food and wine pairings. The wine list - rich, open and good value for money - is complemented by an exemplary selection by the glass, thanks to the Coravin system. Spirits, notably rare chartreuses and Alsatian eaux-de-vie from the Metté house, reveal the house's commitment to craftsmanship excellence. When you leave Cheval Blanc, you take with you more than just a gastronomic memory: that of a house that yields neither to fashion nor to convenience, and which continues, discreetly but surely, to write its own legend in the setting of the Northern Vosges.
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Address 4 Rue de Wissembourg
67510 Lembach
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  • Pascal Bastian
    Pascal Bastian Chef
    Pascal Bastian Pascal Bastian Chef
  • Created with Fabric.js 5.2.4
    Carole Bastian Chef de service
    Created with Fabric.js 5.2.4 Carole Bastian Chef de service
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    Lilian Frey Pastry Chef
    Created with Fabric.js 5.2.4 Lilian Frey Pastry Chef