Le Jardin Secret

67610 LA WANTZENAU

15/20
Remarkable Restaurant

5 PHOTOS

Chef Gilles Leininger

Cooking French | Gastronomic | Healthy cooking | Modern | specialty

Services Children's menu | Pets allowed

Price Indicative price per person (excl. drinks)

54€ à 120€

Gault&Millau's review

15/20

Remarkable Restaurant For the past 15 years, Gilles Leininger has been serving sensual cuisine in front of the Little Station, using the skills he learned from Émile Jung and forged in preparation for numerous competitions. This perfectionist from Alsace draws his ideas from tradition to interpret them using today's techniques. The collection of signature dishes includes his signature dish, served every year as part of the unique menu: his 2019 Bocuse d'Or-winning artichoke variation, in which flavors, textures and colors are delicately interwoven. The chef has a particular fondness for seafood, such as this crumble of crab, which he accompanies with peas and a foam of pods, topped with a slightly sticky buckwheat tuile. We prefer the thick, fresh line-cut lean of Breton peaches, sublimated by precise cooking and underscored by a deliciously soubressade-like head juice. The Black Angus fillet, matured in the restaurant and then cooked over a flame, is very tender. It is enhanced by a declination of chard, notably a delicate creaminess, and a meat jus that deserves to be a little more reduced. Everything served, however, is meticulously crafted, with the emphasis on the right flavors and delicate textures in the interest of gourmandise. The Alsatian rhubarb dessert, prepared with great balance, finishes the meal both delicious and fresh. The uncluttered, Scandinavian-style cocoon décor, Champagne carpeting and soft lighting all combine to create an intimate, private-dwelling ambience, where guests are pleasantly guided by Kevin Wiedemann's invaluable advice.

Plan

Address 32 Rue de la Gare
67610 La Wantzenau

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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

Gilles Leininger Chef

Kevin Wiedemann Sommelier

Menu A la carte

Starter Artichaut entre Tradition et Modernité €28 Découpe de thon Germon crevettes, consommé de crabe à l’huile d’argan €35

Main course Boeuf taillé dans le filet barbajuan de blette, aubergine miso, jus réduit €49 Retour de criée cuit à la nacre cocos de Paimpol, coquillages en fricassé et soubressade €42

Dessert Chocolat noir Grand Cru Taïnori verveine Dujardin, sorbet cacao €18 Figues noires en jeu de texture gavotte croustillante, crème gourmande au Skyr €16

Menus Menu du marché €54 Libre Cours - 4 plats €105 Libre Cours - 5 plats €120