Château Attisholz - Le feu

High quality cooking

good quality, good value cooking

Jörg Slaschek is investing in the future and has renovated his second restaurant, Brasserie La Source. In the atmospheric room with its historic vaults, brasserie classics take center stage. In the modern Le Feu, the experienced chef continues to uphold haute cuisine according to the motto Tradition innovatively staged. The starters are more varied than ever and excellent: for instance, the venison terrine with lingonberries and balsamic foam, the caramelized quail egg, or the mini cornets with cheese cream and Bellota ham. In keeping with contemporary tastes, there is also a meat-free starter featuring a slice of blue poppy and Hokkaido pumpkin; the following courses are quintessentially Slaschek: a crispy strudel made from veal heart sweetbreads with leek vegetables, served with a jus made from red port and a foam made from white port. And the venison loin fillet with duck liver, parsnip, smoked lentils, and a cognac sauce enriched with duck liver. The kitchen also excels at pairing white and black truffles: atop a white truffle foam rests a glazed chestnut tortellino, topped with slices of Périgord truffle. The cheese course impresses with caramelized goat cheese wrapped in Trevisano, verjus foam, and a granola made from various nuts. And the dessert of apricots prepared as dumplings, sorbet, and sauce highlights the chef’s Bavarian roots. The final compliment goes to the polished service led by Sina Utz.