Colourful, tasty dishes with poetic names await you from an innovative and varied menu. Our chef Christophe Schreiber wanted to offer gourmet cuisine based on fresh, local, seasonal produce.
Creativity that enhances the savours of the local terroir and showcases the superior wines most of which are sourced from producers in the village. The Table de Val-Vignes is first of all a friendly place to meet and share while exploring the rich variety of Alsace cuisine.
The Table de Val-Vignes welcomes you seven days a week for lunch and dinner. Here, the tables are set close to large bay windows warmed by the sun. Elegant surroundings that will set your taste buds tingling. In fine weather, the terrace opens onto the surrounding vineyard. With room to seat around thirty diners, it will allow you to have breakfast or a meal and organise your outdoor receptions to take advantage of the exceptional view.
Foie gras terrine and gingerbread; vanilla pear chutney
The sommelier’s special: Gewurztraminer / La cuvée de Val-Vignes
Egg parfait, with variations on a forest theme
The sommelier’s special: Pinot Blanc / Huber & Bléger
Cassolette of ravioles made with local snails, garlic foam and green oil
The sommelier’s special: Riesling / Thirion
Carpaccio of scallops and avocado with citrus vinaigrette, bunch of lambs lettuce
The sommelier’s special: Riesling / Klein aux Vieux Remparts
Free range guineau fowl Suprême with sweetcorn and old-style vegetables
The sommelier’s special: Pinot Noir / Rouge Saint-Hippolyte / F. Bléger
Pike perch slice cooked in the oven, fennel sauerkraut with cumin, emulsion of lard
The sommelier’s special: Riesling / Sylvie Fahrer Tradition
Slow-cooked veal medallion, creamy polenta and shallot jus
The sommelier’s special: Pinot Gris / Iltis & Fils
Venison steak, red wine sauce, spätzles with fromage blanc and pumpkin
The sommelier’s special: Rouge Saint-Hippolyte / Thirion
The sommelier’s special: Rouge Saint-Hippolyte
Chestnut and white chocolate treat; rosehip coulis
The sommelier’s special: Gewurztraminer / François Bléger
Mandarin and saffron soup with lime panacotta
The sommelier’s special: Pinot Gris / Huber & Bléger
Kougelopff French toast with apples and cinnamon ice cream
The sommelier’s special: Porto
Roast figs, salted butter caramel, Breton shortbread biscuit
The sommelier’s special: Crémant d’Alsace
At the helm of the new restaurant, “local boy”, chef Christophe Schreiber learned his craft working in various Michelin-starred establishments. He began with J. Matter in the Vosges, a time he remembers fondly, then he worked as a station chef at Bernard Loiseau’s Côte d’Or, second at the Chambard and the Fer Rouge and lastly, chef at the Auberge de Schoenenbourg.