La Nouvelle Auberge

68230 WIHR-AU-VAL

14.5/20
Chef's Restaurant

13 PHOTOS

Chef Bernard Leray

Cooking French | Gastronomic | Traditional

Services Children's menu | For people with disabilities | Pets allowed | Private parking

Price Indicative price per person (excl. drinks)

48€ à 94€

Gault&Millau's review

14.5/20

Chef's Restaurant Between Colmar and Munster, the Lerays have turned this roadside inn into a home of warm, endearing hospitality. The soft woodwork, parquet flooring, antique wardrobe, pretty bouquets of flowers, well-laid tables and Waydelich paintings all contribute to a very soothing atmosphere. Since our last visit, the dining room has been redecorated without detracting from the soul of the place. In the kitchen, the same approach: Alsace is not denied, but reinterpreted. We love the vegetal taste and strong garlic flavour of Le Colimaçon's snail soup; this signature dish, which evolves over time, is accompanied by a slice of snail fricassee. The terrine of duck foie gras, presented in a very classic and amply spiced manner, is paired with a red wine shallot chutney and rosehip gel. Flanked by asparagus from Clarisse, the incredibly thick pollack is sublimated by meticulous cooking, even if the large potato tends to downgrade the whole. As for the sweetbreads, here's a powerful, clean dish just the way we like them! We serve it with celery cooked in Petit-Ballon hay and a full-bodied jus. We conclude with Cluizel chocolate with Tonka bean and chicory, a dessert served on the plate that we prefer to other desserts presented in bowls. Charlotte and Perrine, the two sommeliers, are in charge of the cellar, which is well-stocked with Alsace wines.

Plan

Address 9 Route Nationale
68230 Wihr-au-Val

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Bernard Leray Chef

Martine Leray Chef de service

Menu A la carte

Starter Terrine de foie gras de canard, réduction de chutney échalotes au vin rouge, gel d'églatine pain brioché toasté €23 La soupe d'escargots du Colimaçon, jus de persil aillé consommé de boeuf en tasse et une tartine de fricassée d'escargots €24

Main course Dos de lieu jaune de ligne de Bretagne, frégola sarda, courgettes et trompettes, bouillon iodé €35 Pomme de coeur de ris de veau, jus gouteux, artichauts poivrade, purée de gros artichauts camus duxelles de champignons et betteraves nouvelles €42

Dessert Fraises, mousse fromage blanc, sorbet fraise et croustillant amandes €14 Meringue, mousse et crémeux de différents chocolats "Cluizel" craquant de pralin et gavottes, glace chicorée, crème tonka €14

Menus Inspiration Végétale €48 Menu Plaisir €59 Menu Découverte €72 Menu Gourmand €94