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At La Fourchette des Ducs in Obernai, savor a culinary journey crafted by Chef Nicolas Stamm-Corby that highlights the rich flavors of Alsace's terroir. This two-star Michelin restaurant combines precision and creativity to present a refined selection of starters, mains, desserts, and drinks that celebrate regional ingredients with subtle and surprising flavor blends.
Starters
Begin your meal with elegant dishes such as the Potimarron, featuring delicate ravioles filled with creamy potimarron purée, accompanied by a sautéed medley of mushrooms and an aromatic brown butter emulsion that enhances every bite. Alternatively, indulge in the luxurious Foie Gras de Canard, a smooth duck foie gras terrine served traditionally by the spoon — a true Alsatian classic.
Mains
The main courses are a celebration of French finesse and local produce. Discover the Filet de Saint-Pierre rôti meunière, a perfectly roasted John Dory fillet served with peppery artichoke hearts and bright notes of citrus and Bourbon vanilla beurre blanc. For a rich and textural experience, the Ris de Veau from the Boucherie Christine Spiesser offers tender sweetbreads wrapped in a crispy potato crust, enhanced by a luxurious Périgueux jus.
Desserts
Conclude your dining experience with exquisite desserts such as the Chocolat Felchlin, a soufflé tartlet crafted with Grand Cru Maracaïbo 65% chocolate paired with a refreshing cacao sorbet, or the Miel & Sapin, which blends ganache and panna cotta infused with Alsace floral honey, complemented by Vosges fir liqueur, honey ice cream, and delicate pollen pearls — a sophisticated tribute to local flavors.
Drinks and Specials
Complement your meal with a curated selection of Alsace wines and expertly crafted cocktails that elevate the flavors of each course. La Fourchette des Ducs also offers an inviting setting with attentive service designed to anticipate your needs, making dining here not just a meal but a memorable experience celebrating French culinary artistry and Alsatian heritage.
- Starters Potimarron ravioles with mushrooms and brown butter emulsion, Foie Gras de Canard terrine
- Mains Roasted John Dory with artichokes and citrus vanilla beurre blanc, Crispy sweetbreads with Périgueux jus
- Desserts Chocolate Grand Cru tartlet with cocoa sorbet, Honey and fir panna cotta with ice cream and pollen pearls
