If the menu is not very regional, it at least has the merit of offering a change from local habits, to rediscover the pleasures of seasonal market cuisine for lunch. Caveau de l'hôtel**** In the Cour d'Alsace, this elegant setting is well executed, with vitello tonnato, spice- and parmesan-crusted salmon, summer vegetables and lovage sauce, duck breast, carrot purée and blueberry gastrique sauce, strawberry tartelette and red fruit sorbet.