As a couple or with friends, take full advantage of a
Sunday evening celebration dinner. A night at our charming
hotel will relax you so that you can start the week fighting fit.
From €250 for 2 persons
Chef’s recipes
Beef Carpaccio and foie gras, mature parmesan and balsamic vinegar
Easy to make Ingredients for 4 people:
400g fillet beef
100 g parmesan (parmegiano reggiano)
100 g foie gras
1 dl olive oil
1 dl balsamic vinegar
200 g Charlotte potatoes
50 g butter
salt, pepper, Espelette pepper
Preparation: Cut the beef into very thin slivers, place them in a circle on a plate (tip: to avoid the little white spots that salt creates on your meat, salt the plate and place the meat on it). Add a few slices of foie gras (very cold) that you cut beforehand with a vegetable peeler. Cook the potatoes and mash them, add some butter and place a quenelle of them studded with a few parmesan shavings in the centre of the Carpaccio. Reduce the balsamic to half, leave it to cool and then mix it into the olive oil then drizzle it over the Carpaccio. Sprinkle on some fresh sliced basil before serving. Recommended wines: Pinot noir from maison Gustave Lorentz (Bergheim), Côtes de Castillon, Château Clos l'église
Filet of red tuna marinaded, fresh cucumber with Alélor mustard
and horseradish ice cream
Ingredients for 4 people :
400 gr red tuna
1 dl sesam oil
1 dl soya sauce
1 cuncumber
50 gr Alélor Mustard
Horseradish ice cream :
250 gr milk
250 gr creme liquidate
6 yolk
20 gr sugar
140 gr horseradisch Raifalsa
1 salt
Preparation :
Filet of red tuna :
cut 5 cm cubes on 5 cm, grill and make marinade 24 hours in soya sauce and sesame oil.
Cuncumber :
Sharpen the cucumber in all small dices, blow them up in the butter and season with a spoon of Alsatian mustard Alélor. Reserve expenses in.
Horseradish ice cream :
Blend yolks and sugar. Boil the milk and cream, overturn on eggs and cook as an English (about 80°C). When the temperature is attained, to add the horseradish and to pass to the ice-cream maker.
To liven up the tuna to dispose on the top a walnut of Caviar of Aquitaine.
Filet of red tuna :
cut 5 cm cubes on 5 cm, grill and make marinade 24 hours in soya sauce and sesame oil.
Cuncumber :
Sharpen the cucumber in all small dices, blow them up in the butter and season with a spoon of Alsatian mustard Alélor. Reserve expenses in.
Horseradish ice cream :
Blend yolks and sugar. Boil the milk and cream, overturn on eggs and cook as an English (about 80°C). When the temperature is attained, to add the horseradish and to pass to the ice-cream maker.
To liven up the tuna to dispose on the top a walnut of Caviar of Aquitaine.
Auberge du Cheval Blanc - 4, rue de Wissembourg - 67510 LEMBACH