AUBERGE DU BRAND- Restaurant
As we had a special price for our hotel room (we stayed a week), the deal included the Christmas Eve surprise menu with specialy selected wines by our chef Christian (and owner)!
For the first time we had a "no-fuss" Christmas with a 7 courses meal and wonderful wines.
How better one's life can get than this?
Favorite Dish: Menu Dégustation du Réveillon de Nõel 2003
Mise en bouche
Ma terrine de lièvre aux pistaches,mousseline de raifort
KIR ROYAL, crème de cerise et crémant brut
Le duo de foie gras d'oie pasrfumé à l'eau de vie de pêche
Et de carpaccio de foie gras de canard au poivre sichuan
Compote de figue et gelée au miel d'acacia
SAUTERNE Château Lamothe Guignard 1985 2ème grand cru classé
L'assiette du pécheur avec les tournedos de Saint jacques, saumon de Bretagne et raviolede carpefumée sur trois sauces
ALSACE Riesling Heimbourg 1991 Domaine Hurst Armand
Le trou alsacien à la fleur de bière
Le suprême de chapon fermier rôti aux épices de Noël, petits légumes de fêtes
ALSACE Pinot Noir Herrenweg 1996, Domaine Zind-Humbrecht
Farandole de fromages accompagnés de marmelade
BORDEAUX Château Soussans, MARGAUX Cru Bourgeois 1986
Le moelleux de chocolat au coeur d'orange amer
LE CHAMPAGNE BRUT Philipponat
La bûche de NOEL glacée et son sablé au gingembre
This dinner was made according to alsacian mid 19th century tradition. Three elements were represented on the Christmas Alsacian table: Earth, Water and SKY which were here the Hare (le lièvre), the Carp (la carpe)and the Goose (l'oie).
This tearoom was just opposite our hotel and serves also at lunch time the traditional alsacian "TARTE FLAMBÉE".
One evening not feeling going out for dinner we had as take-away in our room.
Simple and very tasty with a glass of riesling!
The staff was very amused by our dog as he was wearing a christmas red collar with bells.They said "father Christmas" was passing in front of their shop. True, living just opposite they saw him quite several times and found it hilarious!