L'Auberge de L'Ill (view from Hôtel des Berges, room #2 balcony)
L'Auberge de L'Ill (view from garden)
Le Menu Haeberlin
With the help of the sommelier, we chose the following wines:
1999 Riesling Schlossberg, Paul Blanck, Alsace, France
Pinot Noir "Hugel" Jubilee, Hugel et Fils, Riquewihr (Alsace), France (unfortunately the year is not indicated on the label we requested and received)
1998 Gewurztraminer "Vendanges Tardives", Trimbach, Alsace, France
Amuse-bouche
L'oeuf poché croustillant sur un tartare de saumon mi-fumé, mi-mariné aux oeufs de harengs fumés
Le filet de bar aux pâtes fraîches et jus de crustacés épicés, petits légumes et homard
(Sorry! In my ecstacy I forgot to take a picture.)
Le foie d'oie poêlé aux endives parfumées à l'orange et petits croûtons de pain d'épices
Culinary detour! La truffe sous la cendre
It is a whole black truffle wrapped in foie gras and pastry, then deep fried and served with a black truffle sauce.
This item was not on "Le Menu Haeberlin", but we had to order it since it's a house specialty. The staff was very careful to point out that splitting this dish into three (as seen in the picture) would spoil it's presentation, but we said that we understood and would take that into consideration.
Le jarret de veau confit et cuit à l'étuvée sur un risotto de champignons sauvages et carottes confites
Cheese cart...how to choose?!
Les fromages
Le petit pré-dessert
La gourmandise de saison
A tour of one of the three wine cellars containing 70,000 bottles
Gâteau anniversaire
I was very touched by this surprise at the end of the meal!
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