restaurant Our menu

Foie gras, Presskopf, Coq au Riesling, Baeckeoffe, Waedele... the flavours more than live up to the melody of the names.
And the new recipes more than live up to the traditional dishes that inspired them.
One day, Guy-Pierre Hotel, an inspired chef, decided to turn tradition on its head and marry cabbage with some new partners. And so the perfume of fish sauerkraut, with its sauces made to secret recipes, came to fill the air at the House with 75 stained glass windows, 4 vaulted frescoed dining rooms, and mingle with all the other aromas of the time.

Starter

Duck liver « Kammerzell » style,
stewed Blueberries and toast
16,90 €
Onion pie,
with bacon, mixed salad
9,50 €
Leek salad « Adeline »,
(recipe from Madame Baumann )
7,80 €
6 snails « à l’Alsacienne »
from Rémy Koehl Farm in Birkenwald
13,20 €
Duck terrine with pistachio,
mirabelle plum marmalade with cinnamon
9,15 €
Scampis roasted with bacon,
mixed salad with pine nuts
15,50 €
Vegetable cream soup with chervil and croutons
7,40 €
Smoked salmon from « Ecosse »,
green lentil charlotte with herbs and horseradish vinaigrette
14,30 €

Fish Dishes

Roasted pikeperch fillet,
Matelote sauce, pasta and crispy bacon
24,20 €
Grilled sea bass,
risotto with mushrooms and vegetables
25,50 €
Back of roasted cod,
stewed endives, grilled hazelnuts and a pepper biscuit
20,25 €
Salmon escalope cooked “à la plancha”,
with green cabbage and a crispy potato pancake
19,90 €
Scallops pan fried,
with celeriac purée and salsify chips
25,75 €
Gilthead sea bream fillet,
risotto with smoked ham, poultry sauce
21,75 €

Meat Dishes

Farmer poultry « Coq au Riesling » style,
sauted spaetzle with butter
19,80 €
Baeckeoffe on 3 sorts of meat,
mixed salad, from Mister Herrmann, house in Reichstett, according to the recipe of the Head Chef
20,50 €
Beef tartare « Kammerzell » style 19,85 €
Grilled beef fillet,
gratin dauphinois, sauce béarnaise and vegetables
26,35 €
Hind stew with cowberries and chestnuts,
spaetzles,
19,90 €
Venison medallions,
in red wine poached pear and celeriac mousseline
22,50 €

Baumanns Sauerkraut

Sauerkraut with 3 sorts fish

22,60 €

Created in 1970 by Guy Pierre Baumann, this emblematic dish has become the speciality of the Maison Kammerzell, and it known worldwide.

Sauerkraut with fresh salmon and dill
« Création Guy-Pierre Baumann »
18,80 €
Sauerkraut with duck confit
(duck leg confit and bacon)
22,50 €
Sauerkraut Strasbourg style
(8 varieties of meat and butcheries)
21,00 €
Sauerkraut formidable
(10 varieties of meat and butcheries)
27,30 €
Sauerkraut with knuckle of ham
(knuckle of ham and bacon)
20,35 €
Sauerkraut with monkfish and bacon
“Création Guy-Pierre Baumann “
27,30 €

The Sauerkraut is cooked by ourselves in Krautergersheim “Capital of the Sauerkraut” at Rieffel’s House in a mixture of spices which confers her a so particular taste.

Vegetarian Dishes

Mushrooms stew with cream,
rice wafer with herbs and rocket leaves
16,50 €
Risotto with Vegetables,
poached egg and fresh herbs
15,25 €

Cheese

Munster, Brie, Roquefort 10,55 €

Desserts

Discover our daily dessert

Apple in 3 various ways
tart tatin, green apple tartare, apple sorbet
8,25 €
Chocolate fondant
with coffee ice cream and cocoa bean biscuit
8,75 €
Vanilla - Millefeuille 7,80 €
Kougelhopf cake like French toast,
with quetsche plum and orange, cinnamon ice cream
8,50 €
Bourdaloue tart reinterpreted,
with chocolate, pear, hazelnut cream, vanilla ice cream
8,20 €
Cheese cake with passion fruit, banana and mango compote,
peanut and lemon streussel, exotic sorbet
8,30 €
Chocolate biscuit and chocolate mousse,
creamed caramel crème, salted caramel ice cream
8,15 €
Fruit tart served
with a vanilla ice cream
8,10 €
Café gourmand and its assortment of 3 sweets 7,35 €
Floating Island,
with Madagascar Vanilla Custard
7,80 €
Ice cream (3 scoops)
vanilla, chocolate, cinnamon, salted caramel
7,10 €
Sorbet without Brandy (3 scoops)
lemon, fig-raspberry, exotic, apple, black currant
7,10 €
Sorbet with Brandy (3 scoops)
lemon, fig-raspberry, exotic, apple, black currant
8,35 €

Suggestions

© Photographies : Alain Kauffmann, Laure Gautherot - OTSR, Benoît Linder

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