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…
Contemporary-style brasserie where guests eat on both sides of a long wenge wood bar lit by modern globe-shaped lights or at one of the neighbouring tables. Open kitchen.
Service schwächelt etwas - tagsüber nur eine "Snack-Karte" - die dafür aber sehr gut
emiliovd
Date:
11.08.2009
Overall grade
Context
With my family
Quality of the service and reception
excellent
Quality of the service and reception
excellent
Quality of the setting
excellent
Value for money
excellent
Your opinion
resultQSATourismVM_DYNID_VM
porciones pequenas (practicamente Tapas)de muy buenos sabores, cada persona debe pedir minimo 3 platos y compartir todos la experiencia sensorial. Es un restaurante con exelente relacion calidad precio.