Restaurant
Service hours: 12 p.m. to 1:45 p.m. and 7 p.m. to 8:45 p.m.
Flavors & gastronomy
The Auberge Sundgovienne, or the Baerenhütte of yesteryear, has been carrying on a family tradition for three generations with the Keller family. Since 1997, Véronique, the founders’ granddaughter, and her husband Jean-Bernard Hermann have welcomed you to a modern and bright setting, nestled in lush greenery.
Ideally located in Carspach, on the Basel-Belfort axis, our restaurant is a must-visit for gastronomy lovers in Southern Alsace.
The chef and his team offer you fine, creative cuisine, inspired by traditions and the seasons, which offers the best of the region: fresh game, fish, mushrooms, vegetables, fruits…
Treat yourself to signature dishes like homemade duck foie gras, lightly seared scallops, grilled sea bream fillet with seasonal vegetables, and tender beef tenderloin. To top it off on a sweet note, our homemade desserts will satisfy all your sweet tooth.
The restaurant is closed from Sunday evening to Tuesday evening inclusive.
Take away
We continue to sell take-out by simple phone call the day before or in the morning until 9:30/10 a.m.
Takeaway collection times: 11:30 a.m. to 1:30 p.m. or 4:45 p.m. to 6 p.m.
Orders will be possible by telephone at
03 89 40 97 18
or by email to:
mail@auberge-sundgovienne.fr
by specifying the desired withdrawal time.
Our menus and dishes to order can be tasted the same evening of the withdrawal of the order by keeping them in the refrigerator. The payment is made on the spot when the order is collected.
Bon Appétit to all!
Véronique and Jean-Bernard Hermann
Our take-away menu
-
Our French duck foie gras cooked in a cloth 18€
Pineapple and Ginger Chutney
-
1/2 French duck foie gras cooked in a cloth 14€
Pineapple and Ginger Chutney
-
Steam from a Sea Bass Back 35€
Jerusalem artichoke mousseline, emulsion of creamy langoustine carcass juice, crispy chips
-
Green roasted rack of lamb 27€
Seasonal vegetables, Anna potatoes
-
Fillet of beef 28€
Some vegetables, Anna apples, red wine sauce
-
Fillet of beef 36€
Some vegetables, Anna apples, Morel sauce
-
Floating island 4.50€
Pink pralines and liquid caramel
A la carte
The entries
-
French duck foie gras cooked in a cloth 23€
Pineapple and Ginger Chutney
-
1/2 French duck foie gras cooked in a cloth 17€
Pineapple and Ginger Chutney
-
Field Salad 9€
Pan-fried mushrooms and walnut oil vinaigrette
-
Perfect egg at 64° 18€
mousseline and pea emulsion, candied tomato petals
-
Shrimp Tails and Leek Poached in Nori Sheet 21€
Thinly sliced fennel and zucchini, passion fruit vinaigrette
-
Risotto with Fresh Truffles 26€
Southwestern melanosporum
-
White Asparagus from Landes 26€
With two hams, mayonnaise and vinaigrette
Our fish
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Pan-fried Scallops France 38€
carrot mousseline, cider emulsion
-
Steam from a Sea Bass Back 39€
Jerusalem artichoke mousseline, emulsion of creamy langoustine carcass juice, crispy chips
-
Section of Monkfish with a Salt Pan 32€
Green risotto, veal jus thickened with snail butter
-
Assorted cooked seasonal vegetables, 23€
French fries or Spaetzles
Our meats
-
EU Beef Entrecote 33€
Sarawak Pepper Sauce, Vegetable Casserole and French Fries
-
EU Beef Tenderloin 35€
red wine sauce, vegetable casserole and French fries
-
EU Beef Tenderloin 41€
morel sauce, vegetables in a casserole and French fries
-
Rack of Lamb New Zealand 33 €
roasted green, seasonal vegetables, candied garlic jus
-
Crispy Pig's Trotters 36€
Boneless foie gras, pan-fried duck foie gras, Potato gratin, reduced port
-
Roasted Guinea Fowl Supreme from France 30€
Zita N°18 creamy, full-bodied juice, grated Fresh Truffles
-
Pan-fried Holland veal kidneys with port 22€
pea puree, spaetzle
The desserts
-
Cheese Trolley 14€
-
Floating island 6 €
pink pralines and liquid caramel
-
Pie of the Day 4.50€
-
Plate of sorbets or ice cream 11€
with the fruits of time
-
Chocolate sphere 12€
filled with a light vanilla cream and Grand Cru hot chocolate
-
Crispy Pear and Sweet Almond Cream 12€
in brick pastry, custard, milk caramel, vanilla ice cream
-
Spirit of a Black Forest, 12€
vanilla and mascarpone ice cream
-
Strawberry and basil dessert on Breton shortbread 12€
Ivory Chocolate Diplomat, Strawberry Sorbet
-
Lemon Meringue Tartlet 12€
and its icy note
-
Gourmet coffee 10€
The menus
Market Menu
Redfish and White Asparagus Casserole,
Tangy emulsion and chives
or
Perfect egg at 64°, mousseline and pea emulsion,
Candied Tomato Petals
*******
Sautéed veal rump, green asparagus, Niçois vegetables,
Parma shavings, full-bodied veal jus
********
Cheese board (suppl. 8.00 €)
*******
Crispy pear and sweet almond cream in brick pastry,
custard, milk caramel, vanilla ice cream
Envie Menu
French duck foie gras cooked in a cloth,
Pineapple and Ginger Chutney
*******
Steamed Sea Bass, Jerusalem Artichoke Mousseline, emulsion of a juice of
creamy langoustine shells, crispy chips
*******
EU Beef Fillet, Red Wine Sauce,
Seasonal vegetables, French fries
*******
Cheese board (supp. 8.00 €)
*******
Lemon meringue tartlet with an icy touch
We also offer this menu as a 3-course set menu for €63:
French duck foie gras cooked in a cloth,
Pineapple and Ginger Chutney
*******
EU Beef Fillet, Red Wine Sauce,
Seasonal vegetables, French fries
*******
Lemon meringue tartlet with an icy touch
Children's menu
Breaded escalope, vegetables and French fries
Or
Pollack escalope, frothy sauce and pasta
******
Mixed ice cream or floating island
Menu of the day
22.50 euros on site and 19.50 euros to take away
Our daily menu changes daily.
Do not hesitate to contact us to find out its composition.
The wine list
After obtaining his CAP-BEP (Certificate of Professional Qualification) from the Guebwiller Hotel School in 1980, Jean-Bernard Hermann honed his skills at prestigious Michelin-starred restaurants. He began his career working alongside Pierre Gaertner at Les Armes de France in Ammerschwihr (2 Michelin stars), before continuing his career as chef de partie with Pierre Roger at L’Hostellerie de Pont-Sainte-Marie in Troyes (1 star). His career then led him to join prestigious establishments such as L’Auberge de l’Ill in Illhaeusern (3 stars) and the Maison d’Alain Chapel in Mionnay (3 stars).
He then worked as head chef at the “Clos des Délices” in Ottrot before becoming the happy owner with Véronique of the Auberge Sundgovienne in 1997.
His commitment to authentic, quality cuisine has earned him the prestigious title of Maître Restaurateur , a recognition of his expertise and respect for local produce.
