In terms of food, the Germany South/ Alsace Tour is arguably the best of the 3 Germany tours by ombiasy WineTours.(The Germany North Tour shines with world-renowned winemakers and the Germany East Tour with culture and history.)
This year, the dinner we had at L’Auberge du Cheval Blanc in Lembach was the best we had among a number of top meals during the 2018 Germany South/ Alsace Tour.
L’Auberge du Cheval Blanc in Lembach, Alsace, is a 4 star, beautiful place with pool and spa facilities. close to the German border in Wissembourg. run by Monsieur et Madame Bastian. Pascal Bastian is a 2 Michelin star chef and the restaurant is known for its refined cuisine known well beyond the Alsace region.
Chef Pascal Bastian has trained at top restaurants in Switzerland and France– among them the 2 Michelin star restaurant La Plaissance in Saint-Emilion, before he acquired the Auberge Cheval Blanc and its restaurant in 2008. It did not take him long to be awarded with 1 Michelin star and shortly after with the 2nd Mchelin star.
We had dinner there and stayed at the Auberge du Cheval Blanc for one night.
L'Auberge du Cheval Blanc Lembach
Gastronomic Restaurant in Lembach
Cheval Blanc: An authentic 18th century coaching inn, located in the heart of a charming village in Alsace. The Cheval Blanc - Lembach is an Alsatian restaurant with a rich history, where fine cuisine is served in a welcoming atmosphere.
Discover a prestigious establishment that has lost none of its original character. The spacious and warmly decorated dining room features parquet flooring, coffered ceilings, wood panelling and stained-glass windows. A period fireplace adds a further touch of warmth to the interior.
Located in Lembach, not far from Haguenau and less than an hour from Strasbourg, our authentic gastronomic restaurant promises special moments to share. Enjoy seasonal cuisine in a cosy and refined atmosphere. The dishes created by Chef Pascal Bastian and his team offer a culinary experience that deliciously blends tradition with modern influences.
The restaurant was awarded its first Michelin star in 2009, followed by a second in 2015 – a success that we are proud to share.
Cuisine that blends Tradition with Modern Influences
Comfortably seated at a table in our gastronomic restaurant, enjoy seasonal dishes with subtle local flavours that pleasantly surprise the taste buds. The menu created by two-Michelin-star Chef Pascal Bastian gives pride of place to local Alsatian produce, with modern and imaginative creations, such as traditional foie gras with Gewurztraminer wine, 'Duwehof' pigeon, fillet of 'Fleckenstein' venison, hare à la royale with spätzle, and soufflé pancakes with kirsch.
The menu also features a number of delightful discoveries for the palate, including exotic chutney, crispy risotto, red onion tempura, and more...
Experience an original culinary voyage, with a number of pleasant surprises along the way, from the local flavours, to the presentation of the dishes, the cooking and the seasoning.
Guide Michelin
Guide Michelin: Dans le charmant village de Lembach, à moins d’une heure de Strasbourg en Alsace, se trouve la prestigieuse Auberge du Cheval Blanc. Avec deux étoiles au guide MICHELIN, le restaurant au cachet d’antan offre une cuisine de saison mêlant tradition et modernité.
Pascal Bastian saura ravir vos papilles. Le chef du restaurant est curieux et nous propose à la carte des associations de goût et de produits étonnants et innovants. Ainsi à l’Auberge du Cheval Blanc, vous pourrez vous laisser surprendre par les de ris de veau rôtie infusée au foin ou encore par les tourteaux et le caviar « Osciètre ».
Situé dans un ancien relais de poste du 18ème siècle, plongez dans une ambiance au charme ancien. L’Auberge du Cheval Blanc possède un cadre chaleureux grâce à ses boiseries et sa cheminée. A l’entrée du restaurant, ne manquez pas la fabuleuse vue sur le ballet des cuisiniers.
Au bord du parc régional des Vosges, le restaurant de L’Auberge du Cheval Blanc vous promet un voyage culinaire d’exception.
Le mot de l'inspecteur: Ce noble relais de poste (18es.), aujourd'hui mené par Carole et Pascal Bastian, allie charme alsacien et raffinement contemporain : c'est un plaisir que de voir vivre ainsi de telles institutions... Le chef maîtrise aussi bien le classicisme que l'inventivité, sa carte est riche et pleine de finesse : autant de caractère séduit !
2 étoiles MICHELIN : une cuisine d’exception. Vaut le détour !
Pascal Bastian: Après avoir été classé second au concours du « Meilleur Apprenti du Grand Est de la France », Pascal BASTIAN découvre pour la première fois, l’auberge du Cheval Blanc, de 1996 à 98, où il évoluera comme commis de cuisine aux côtés de Fernand Mischler.
Chef de partie dans de grands restaurants gastronomique tel que "Le Pont de Brent" en Suisse, "Palm Square » à Cannes puis au Château de Reynats, dans le restaurant du Chef Philippe Etchebest, puis à « l'Hostellerie de Plaisance » à Saint Emilion, il achève son chemin à l'Arnsbourg en tant que second de cuisine avant de reprendre les rènes du Cheval Blanc.
Dinner at L'Auberge du Cheval Blanc: Promenade au Fleckenstein
Bread
Greetings from the Chef
Quail's Egg in Sugar Crust Infused with Coriander Seed
Marinated Alsatian Beef with Sesame and Roasted Peanut
Organic Corn Sabayon, Malto "Farmer Bacon"
Pike-perch Fillet Roasted in Salted Butter, Green Asparagus from South of France
Smoked Eel and Jus with Vin Jaune
Carrot Sorbet with Citrus Fruits, Bergamot Jelly
Roasted Morbihan Duckling Fillet, Variation of Alsation Rhubarb
Black Olive "Kalamata"
Mousse of Apple and Cottage Cheese
Feuille a Feuille of Reinette Apple, Hibiscus Sorbet
Petits Fours
Breakfast a L'Auberge du Cheval Blanc
The next morning we enjoyed a wonderful breakfast at L'Auberge du Cheval Blanc before heading north to the Pfalz region (Germany).
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