OUR GASTRONOMIC RESTAURANT
Located in the heart of the medieval city of Riquewihr, in a Street quiet street, away from the agitation, our gourmet restaurant in Riquewihr is thought of as a warm parenthesis. In a room full of history, where woodwork meets the stones of the Riquewihr rempart, we welcome you around a table created for sharing. Le Sarment d'Or is above all a gastronomic restaurant gastronomic where one comes to meet around a good kitchen and a good meal, but especially to enjoy the moment.
Here, we take the time to receive you well, to share a nice moment by offering you a cuisine that is sincere, creative and rooted in its territory. We are working with local products which we carefully select.
Our cuisine evolves over the seasons, according to the arrivals and inspiration of the moment.
The whole team is looking forward to welcoming you and sharing with you what makes the soul of Le Sarment d'Or:
the taste of good things, the sense of sharing and the pleasure of being together.
TERRITORY
CREATIVITY
SEASONALITY
AUTHENTICITY
FERMETURE ANNUELLE
Nous prenons une petite pause !
Le restaurant sera fermé :
Du dimanche 28 juin après le service du midi au mardi 14 juillet inclus.
Retrouvez-nous dès le 15 juillet !
Opening hours
The restaurant is open from Wednesday noon to Sunday evening
Wednesday · Thursday:12pm– 1:30pm | 7pm – 8:30pm
Saturday · Friday:12pm – 1:30pm | 7pm – 9pm
Sunday: 12pm– 1:30pm | 7pm – 8:30pm
Closed Monday & Tuesday.
DOG FRIENDLY RESTAURANT
Your dogs are welcome at Le Sarment d'Or!
MENUS & CARTE
Non-contractual photo.
AU FIL DES SAISONS
Menu available only at noon,
Wednesday to Sunday
FIRST DISH
Candied aubergine & aubergine caviar | Black garlic gel | Dill oil | Gblack garlic | Dianeth oil
MAIN DISH to choose between:
Seared trout fillet | Green asparagus | White butter sauce | White butter
OR
Beef fillet | Caramelised onion | Burnt onion foam | Pickled onions | Oonion | Siphon onion burned | Onion pickles
DESERT
Roasted apricot with savory | Thyme | Hazelnut cream Creamy hazelnut
MENU DEGUSTATION
Evening only
In 6 or 4 courses (main dish to choose, without pre-dessert)
SMOKE ON THE RIVER
Smoked trout | Caviar | Vegetable juices | White balsamic gel
–
SPRING COLOURS
White asparagus | Burned onion | Pickles of mustard seed
–
THE GREEN, BETWEEN LAC & FOREST
Arctic Char | Green asparagus in two cookings | Bear garlic
–
THE LIGHT RAILWAY
Pork Filet Mignon | Chard | Bacon | Hazelnut | Juice
–
GOLDEN BEEHIVE
Honey in textures
–
GOURMANDISE IN CEREALS
Buckwheat | Puffed rice | Flaxseed praliné | Spelt
In 4 courses : 65 €
In 6 courses : 80 €
Food & wine pairing : 3 glasses : 27 € · 5 glasses : 45 €
Last order at 8:30 p.m.
In an organization concern and because we only work with fresh products, please let us know in advance your particular allergies and diets so that we can adjust our menus to suit your needs.
THE CARTE
An À la carte selection that evolves with the season seasons, always with local products Fresh, short circuit
FIRST DISHES
|
Radish in textures | Trout | Aneth
|
16€ |
|
Duck foie gras | Candied onion | Spicy pear | Gewurztraminer Gel
|
22€ |
MAIN DISHES
|
Omble chevalier | Navet confit | Parfum livèche
|
27€ |
|
Duck Magret | Potato in textures Black garlic |
32€ |
CHEESE & DESERTS
|
Cheese tray |
16€ |
|
Hazelnut in textures |
15€ |
|
Candied rhubarb | Almond fragrance |
15€ |
CHILDREN MENU |
15€ |
|
Meat or fish of the moment and its vegetables |
|
|
Dessert of the moment |
|
THE CHEF'S VISION
My vision of cooking is guided by respect for the terroirs that surround us, Alsace above all, its seasons, its landscapes and those that make them live.
Former pastry chef, I pay particular attention to the balance, textures and details of my plates. Vegetables occupy a central place in my kitchen, worked in all their forms, with precision and sensitivity. Each plate is part of a simple and responsible approach, driven by the desire to cook in a conscious, sincere and committed way.
Victor Clerc
THE CHEF'S VISION
My vision of cooking is guided by respect for the terroirs that surround us, Alsace above all, its seasons, its landscapes and those that make them live.
Former pastry chef, I pay particular attention to the balance, textures and details of my plates. Vegetables occupy a central place in my kitchen, worked in all their forms, with precision and sensitivity. Each plate is part of a simple and responsible approach, driven by the desire to cook in a conscious, sincere and committed way.
Victor Clerc
