Marc Haeberlin’s gratin de fruits rouges was invented for L’Auberge de l’Ill just after his daughter Laetitia’s birth in 1976. The popular dessert has been featured on the menu of Alsace’s most celebrated inn ever since.
CHEF PROFILES
» Mark Dallabona: chef at the Stella d’Oro in Soragna (Italy): based among the ancient splendour of the town of Soragna, birthplace of Verdi, chef Marco Dallabona provides diners with a culinary journey that takes in all of the magnificent tastes, flavours and aromas of Emilia-Romagna.
» The Perch of Lake Geneva (Switzerland): fillet of perch is a Lake Geneva speciality, just as the vineyards of Lavaux belong to the canton of Vaud and Saillon asparagus to the canton of Valais.
» The cheese from Switzerland’s Pays d’Enhaut: L'Étivaz AOC is a hard raw-milk cheese made in the mountains between 1,000 and 2,000 metres altitude by 68 families with 2,800 Simmental dairy cows.
» Wild Food: wild foods such as nettles, elderflower, sorrel and sea spinach are increasingly appearing on restaurant menus…
Closed Monday except dinner in July and Tuesday lunch
Meal prices
49€/98€ - Menu: 12€/45€
Cuisine
Asian
Remarks
Mrs Yuriko, the owner of this small Japanese restaurant, greets guests in traditional costume. The decor is also typically Japanese, and the restaurant has a veranda, terrace and garden. "Discovery" menus.
service hyper lent, personnel antipathique et désinvolte, cuisine authentiquement factice, addition délirante. je ne comprends pas les éloges ci-dessus
Vinum
Date:
26.08.2009
Overall grade
Context
Alone
Quality of the service and reception
excellent
Quality of the service and reception
good
Quality of the setting
excellent
Value for money
correct
Your opinion
resultQSATourismVM_DYNID_VM
merveilleux déjeuner
des produits de première qualité
service irréprochable