Restaurant
Service hours: 12:00-13:45 and 19:00-20:45. Annual leave from December 22, 2022 to January 25, 2023 inclusive.
The restaurant in Carspach, easily accessible on the Basel – Belfort axis, is a gastronomic meeting point not to be missed in Southern Alsace.
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
The schedules of withdrawals in sale to take away: from 11h30 till 13h30 or from 16h45 till 18h.
Orders can be placed by phone at
03 89 40 97 18
or by mail to :
mail@auberge-sundgovienne.fr
by specifying the desired pick-up 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 16€
Black fig poached and glazed with Port
-
1/2 French duck foie gras cooked in a cloth 12€
Black fig poached and glazed with Port
-
Pan-fried sea bass back 28€
ratte apples and small vegetables, spicy juice
-
Green roasted rack of lamb 27€
Seasonal vegetables, Apple Anna
-
Fillet of beef 26€
Some vegetables, Anna apples, red wine sauce
-
Fillet of beef 34€
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 21€
Black fig poached and glazed with Port
-
1/2 French duck foie gras cooked in a cloth 16€
Black fig poached and glazed with Port
-
Field Salad 9€
Pan-fried mushrooms and walnut oil vinaigrette
-
Perfect egg at 64° 18€
artichoke mousseline and duck foie gras, emulsion
-
Large roasted shrimp 21€
in Kadaïf leaf, mixed vegetables and Thai broth
-
Crumbled crab with avocado and grapefruit 16€
some herbs in salad, almond and hazelnut vinaigrette
Our fish and meat
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Roasted codfish back, 24€
some candied vegetables, juice of a bouillabaisse linked to the rouille, olive oil of the cagne
-
Pan-fried sea bass back, 32€
ratte apples and small vegetables, spicy juice
-
Veal Kidneys Holland 20€
fried in Port wine, pea puree, Spaetzles
-
Rack of Lamb New Zealand roasted in green, 31€
Melting Daikon radish, glazed spring onions, bok choy cabbage, confit garlic jus
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Belgian Beef Entrecôte 32€
Sarawak Pepper Sauce, Vegetable Casserole and French Fries
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Beef Fillet Germany 33€
red wine sauce, vegetable casserole and French fries
-
Beef Fillet Germany 39€
morel sauce, vegetables in a casserole and French fries
-
Assorted cooked seasonal vegetables, 23€
French Fries or Doormat Apples
-
Section of monkfish cooked in a sauté pan 38€
marinière of shellfish, celery and zucchini spaghetti
-
Boneless roast pigeon France 39€
Celery velvet with hazelnuts, Amandine apples, carcass juice
The desserts
-
Cheese Trolley 14€
-
Floating island 6 €
pink pralines and liquid caramel
-
Pie of the Day 4.50€
-
Coconut-raspberry pavlova 11 €
coconut sorbet and raspberry coulis
-
Plate of sorbets or ice cream 11€
with the fruits of time
-
Chocolate sphere 11€
filled with a light vanilla cream and Grand Cru hot chocolate
-
Variation of damsels 11 €
dark and white chocolate, damson sorbet and Breton shortbread
-
Raspberries 11€
vanilla and mascarpone ice cream
-
Gourmet coffee 10€
The menus
Market Menu
Perfect eggs at 64°, artichoke mousseline and duck foie gras, emulsion
or
Thick sea bream on a fricassee of broad beans and peas, Nem with Shii take
*******
Pan-fried veal heart, pan-fried chanterelle mushrooms, Pakchoï cabbage
********
Cheese board (suppl. 8.00 €)
*******
Raspberries in a warm coulis, Ribot milk sorbet
Meringue Mikado
Envie Menu
French duck foie gras cooked in a cloth,
Black fig poached and glazed with Port
*******
Cassolette of a sautéed Turbot, marinière of creamed shellfish,
Celery and zucchini spaghetti
*******
Filet of Beef Germany, red wine sauce,
Seasonal vegetables, French fries
*******
Cheese board (supp. 8.00 €)
*******
Variation of Quetsches, dark and white chocolate, Quetsches sorbet and Breton shortbread
We also offer this 3-course menu at €59:
– Duck foie gras as a starter,
– Beef fillet in dish,
– Variation of quetches for dessert
Children's menu
Breaded cutlet, vegetables and french fries
Or
Yellow Pollock cutlet with sparkling 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).
Jean-Bernard Hermann has been awarded the coveted title of Maître Restaurateur.
