A regional dish
You will dine in a famous Alsatian brasserie which will welcome you to offer you a warm Alsatian atmosphere with typically Alsatian decor. Alsatian specialties are in the spotlight and you can also taste excellent sauerkraut as well as a flamekueche to die for.

Steak and fries are the perfect example of the adage 'why make it complicated when you can make it simple'. A classic French brasserie and bistro dish, steak-frites is a dish that is as simple as it is tasty. It consists of a piece of grilled or pan-fried meat, generally beef, and accompanied by a good handful of golden and crispy fries.

Today, there are no fewer than 1,500 varieties of cheese divided into 8 major families.
Depending on the texture of their paste, cheeses can be: Fresh or white Faisselle, petit-suisse, Brousse de Provence, crémets d'Anjou, mozzarella, feta…. Soft and with a bloomy rind Camembert, Brie, Chaource and Neufchâtel Soft and washed rind Livarot, Époisses, Maroilles, Pont-l'Évêque, Munster With blue cheese Roquefort, Bleu d'Auvergne, Fourme d'Ambert… Uncooked pressed dough Mimolette, Cantal, Tomme de Savoie, Salers, Raclette, Reblochon, etc. Cooked pressed dough Abondance, County, Beaufort, Gruyère; Emmental… Goat cheeses Crottin de Chavignol, Chabichou du Poitou, Rocamadour, Sainte-Maure de Touraine

Hard to taste all
But we will do our best to make you taste the ones that follow!:

• Le mille-feuille.
• Le Paris-Brest.
• Le kouign-amann.
• L'éclair.
• Le gâteau basque.
• La tarte Tatin.
• La religieuse.
• Le macaron. ...