Restaurant
Service hours: 12 p.m. to 1:45 p.m. and 7 p.m. to 8:45 p.m.
The Sundgovian Inn, or the Baerenhütte of yesteryear, has known three generations: the Kellers. Since 1997, Véronique, the granddaughter, and her husband Jean-Bernard Hermann welcome you in a contemporary setting, entirely glazed and bathed in light in the heart of nature.
The restaurant in Carspach, easily accessible on the Basel – Belfort axis, is a gastronomic meeting point not to be missed in Southern Alsace.
The chef and his team offer you a fine, creative cuisine, inspired by traditions and seasons, which offers the best of the land: fresh game, fish, mushrooms, vegetables, fruits…
To give you an idea: homemade duck foie gras, scallops sautéed in a pan, fillet of sea bream or turbot a la plancha with seasonal vegetables, Angus beef fillet… not to mention the desserts, each more delicious than the last.
You will also find our suggestions of the moment according to the season’s products.
The restaurant is closed from Sunday evening to Tuesday lunchtime, and from November 1st, the restaurant will also be closed on Tuesday evenings.
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
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Our French duck foie gras cooked in a cloth 18€
Quince Compote
-
1/2 French duck foie gras cooked in a cloth 14€
Quince Compote
-
Steam from a Sea Bass Back 35€
Jerusalem artichoke mousseline, emulsion of creamy langoustine carcass juice, crispy chips
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Green roasted rack of lamb 27€
Seasonal vegetables, Apple Anna
-
Fillet of beef 28€
Some vegetables, Anna apples, red wine sauce
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Fillet of beef 36€
Some vegetables, Anna apples, Morel sauce
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Floating island 4.50€
Pink pralines and liquid caramel
A la carte
The entries
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French duck foie gras cooked in a cloth 23€
Quince Compote
-
1/2 French duck foie gras cooked in a cloth 17€
Quince Compote
-
Field Salad 9€
Pan-fried mushrooms and walnut oil vinaigrette
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Perfect egg at 64° 18€
with autumnal flavors, celery mushroom
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Shrimp Tails and Leek Poached in Nori Sheet 21€
Thinly sliced fennel and zucchini, passion fruit vinaigrette
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Homemade Venison Terrine with Pistachios 16€
Salad with walnut oil and vegetable pickles
-
Risotto with Fresh Truffles 24€
Southwestern melanosporum
Our fish and meat
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Pan-fried Scallops France 38€
carrot mousseline, cider emulsion
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Steam from a Sea Bass Back 39€
Jerusalem artichoke mousseline, emulsion of creamy langoustine carcass juice, crispy chips
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Veal Kidneys Holland 22€
fried in Port wine, pea puree, Spaetzles
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EU Beef Entrecote 33€
Sarawak Pepper Sauce, Vegetable Casserole and French Fries
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EU Beef Tenderloin 35€
red wine sauce, vegetable casserole and French fries
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EU Beef Tenderloin 41€
morel sauce, vegetables in a casserole and French fries
-
Assorted cooked seasonal vegetables, 23€
French fries or Spaetzles
-
Rack of Lamb New Zealand 33 €
roasted green, seasonal vegetables, candied garlic jus
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Seared Sea Bream Fillet 38€
artichoke/eggplant mousseline flavored with candied lemon, lemongrass foam, some chanterelles and real juice
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Roasted Duckling Fillet 27€
Glazed Turnips and Beets, Apples Amandines in a Sweet and Hot Sauce
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Crispy Pig's Trotters 36€
Boneless foie gras, pan-fried duck foie gras, Potato gratin, reduced port
-
Roasted Guinea Fowl Supreme from France 28€
Zita N°18 creamy, full-bodied juice, grated Fresh Truffles
The desserts
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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
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Chocolate sphere 12€
filled with a light vanilla cream and Grand Cru hot chocolate
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Crispy Pear and Sweet Almond Cream 12€
in brick pastry, custard, milk caramel, vanilla ice cream
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Spirit of a Black Forest, 12€
vanilla and mascarpone ice cream
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Chestnut torch 12€
filled with rosehip jam
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Lemon Meringue Tartlet 12€
and its icy note
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Gourmet coffee 10€
The menus
Market Menu
Roasted Redfish Back, Sweet Potato Mousselines,
Shellfish sauces with Pinot gris
or
Homemade Venison Terrine with Pistachios,
Salad with Walnut Oil and Vegetable Pickles
*******
Roasted Duck Fillet, Turnips and Glazed Beets,
Apples Amandines Sweet and Hot Sauce
********
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,
Quince Compote
*******
Steamed Sea Bass, Jerusalem Artichoke Mousseline, Emulsion of Creamy Langoustine Carcass Juice, 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:
– Duck foie gras as a starter,
– Beef fillet in dish,
– Lemon tartlet for dessert
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
The wine list
After obtaining his CAP-BEP at the hotel school in Guebwiller in 1980, Jean-Bernard Hermann studied with Pierre Gaertner at the “Armes de France” in Ammerschwihr (2 Michelin stars) before joining Pierre Roger as chef de partie at “L’Hostellerie de Pont-Sainte-Marie” in Troyes (1 star), “L’Auberge de l’Ill” in Illhaeusern (3 stars), Alain Chapel in Mionnay (3 stars).
He worked as a chef at the “Clos des Délices” in Ottrot before becoming the happy owner with Véronique of the Auberge Sundgovienne in 1997.
Jean-Bernard Hermann has been awarded the coveted title of Maître Restaurateur.
