According to the historians, Kintzheim has had a parish as well as a church already since the year 954.
The actual church was constructed between 1844 and 1846 and dedicated to Saint Martin, the bishop of Tours. It replaced an ancient church which measured only 13.70 by 10.70 m with a very small chorus. As the parish grew in size it did not provide enough room for the whole parish. The first plan of construction of a new church dates back to 1758 and another one to 1791. The proposal in drawings was inspired by the church in Châtenois, but the building was considered too expensive for the village. Following the French Revolution and a long trial with the city of Sélestat the construction was postponed. Finally in 1830 the decision was made to extend the church. The actual church was conceived by Mr Ringesen, an architect from Sélestat. The new church devoted to saint Martin was dedicated by Mgr Raess, bishop of Strasbourg on 2nd August 1846.
During the First World War on 5th September 1917 the German administration took away two bells and 78 pipes of the organ to be melted and transformed into military hardware. But the bells were found near Frankfurt and restored into its original place in 1922.
We had been recommanded this restaurant and we had booked in the morning as it was sunday. We got the last table! So, if you want to get to Auberge Saint Martin, the emperor of Flammekueche, don't forget to book!
Favorite Dish: We were very happy with all what we tasted, that I have presented under "local customs". I strongly recommand this restaurant.
We had an excellent dinner at Auberge Saint Martin but our little dog was thirsty! As their was a public fountain flowing on the other side of the street, we helped him to stand on the rim of the fountain so that he might lap up as much as he wanted from the biggest dish he ever had!
Spätzle are a traditional dish in the whole Rhine valley, in France, in Germany as well as in Eastern Switzerland. Pieces of a thick paste made with flour and eggs are simmered in boiling water a few minutes, until they come to the surface. They are then drained and can be either used are they are, added with some butter or quickly sautéed to give them a nice brown color and a better taste.
Joues de porc confites are pork cheeks that have been slowly cooked for hours. They are after that sautéed and coated with a yummy sauce that seems to be made with caramelized meat juice. This was absolutely delicious!