Over the years, Mulhousiens have become accustomed to taking up quarters on the Illzach side of the town, in this vast, bright contemporary space where the bottles, from all the French vineyards, have a festive spirit. ¨And to accompany them, a wild plate, sailing from one continent to another: shrimp ceviche and avocado marinated in lime and smoked trout, skrei on skin, shellfish ravioli with marine emulsion, parmentier of duck leg confit and piglet cheek with meurette sauce...