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…
diner du 18.11.2009Très belle découverte, régal des papilles, mise en scène magnifique le tous servi avec sourire et décontraction dans un cadre contemporain.En un mot du grand Art !
rien
papapoule06
Date:
23.06.2009
Overall grade
Context
With my family
Quality of the service and reception
poor
Quality of the service and reception
pleasant
Quality of the setting
correct
Value for money
correct
Your opinion
resultQSATourismVM_DYNID_VM
Cadre agréable. Saveurs intéressantes.
Service improvisé. Peu ou pas d'explications. Accessoires abandonnés sur la table même après l'addition... Certains plats sont trop complexes.