Auberge Saint-Laurent

Chef Laurent Arbeit and his team invite you to discover inventive and generous cuisine, where fresh, local, and seasonal products take center stage. Committed to a short supply chain approach, the Chef carefully selects exceptional ingredients to create dishes where emotion and taste meet in every bite.

Among the standout creations on the menu, the stew of tiny knepflés prepared risotto-style, enhanced with wild mushrooms and black truffle, stands out as a refined tribute to traditional Alsatian cuisine, elegantly revisited. Throughout the seasons, exceptional dishes follow one another: from royal hare to farm-raised Alsatian squab, raised by the Théo Kieffer farm, each dish embodies the perfect blend of tradition and modernity.

To end the meal on a sweet note, homemade desserts will delight your taste buds. Indulge in a warm soufflé with Massenez Don Paccello, a vanilla and Morello cherry vacherin, or fruity creations inspired by the moment, according to current desires.