La Nouvelle Auberge's à la carte menu in Wihr-au-Val France offers a refined epicurean journey from starters to dessert.
Nestled in the heart of Wihr-au-Val, La Nouvelle Auberge invites you to explore a gourmet selection that embodies authentic regional flavors crafted with seasonal, locally-sourced ingredients. Each dish is a testament to meticulous culinary artistry designed to awaken your palate and offer a memorable dining experience.
Starters
Begin your meal with inventive starters that highlight the freshest local ingredients. The Colimaçon snail soup is a sophisticated blend of garlic parsley juice and beef consommé, paired with a delicate snail fricassee slice. The Gambero Rosso dish features succulent shrimp complemented by zucchini from the garden, fresh goat’s cheese from the valley, and aromatic herbs drizzled with olive oil. For a taste of luxury, savor the Terrine of duck foie gras, enriched with red wine shallot chutney reduction, rosehip jelly, and served alongside toasted brioche bread. A standout starter is the fine potato waffle crowned with cauliflower cream and topped with Osciètre caviar from Kaviari, perfect for those seeking refined indulgence.
Mains
The main courses showcase exceptional proteins and seasonal accompaniments expertly prepared to highlight their natural flavors. Enjoy fresh fish selections sourced daily from trusted fishmongers including Le Chalutier and Lake Geneva fisherman Eric Jacquier, ensuring premium quality and freshness. The Squab “Le Colombier Salixien” is a rich assembly featuring tasty squab juice, a warm foie gras cutlet, and a unique fleischnacka of pigeon encased in stuffed cabbage. For lovers of robust and aromatic dishes, the Quercy lamb is served with a fragrant Ras el-hanout spice blend, spring turnip, honey, lemon, and thyme – a vibrant harmony of tastes. The Pomme de coeur de ris de veau offers tender veal sweetbreads accompanied by artichokes, mushroom duxelles, and new beetroot purée – an elegant plate that balances texture and flavor.
Desserts
Conclude your meal with desserts that delight and refresh. The strawberry dessert combines mousse of fromage blanc, strawberry sorbet, and crunchy almonds for a light yet flavorful finish. Chocolate lovers will appreciate the meringue layered with mousse and creamy blends of Cluizel chocolates, contrasted with praliné crunch, delicate gavottes, chicory ice cream, and tonka bean cream, creating a truly decadent experience.
Drinks and Specials
Complement your dining experience with an excellent selection of wines and crafted cocktails, perfectly paired to enhance each course’s flavors. The restaurant’s dedication to impeccable service and atmosphere ensures that every meal, whether a casual lunch or a special evening dinner, becomes an unforgettable culinary journey.
- Starters Colimaçon snail soup, Gambero Rosso with garden zucchini and goat’s cheese, duck foie gras terrine, potato waffle with cauliflower cream and caviar.
- Mains Fresh fish specialties, squab with foie gras and stuffed cabbage, Quercy lamb with Ras el-hanout and seasonal vegetables, veal sweetbreads with artichokes and mushroom purée.
- Desserts Strawberry mousse with fromage blanc sorbet and almonds, multi-chocolate meringue with praliné crunch, chicory ice cream and tonka cream.
- Drinks and Specials Wine pairings and cocktails expertly curated to complement your menu choices, elevating every taste and moment.
