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 noon.
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
-
Duck foie gras cooked in a cloth 16€
Quince macaroon
-
1/2 Duck foie gras cooked in a cloth 12€
Quince macaroon
-
Back of salmon like a citrus Gravelachs, 16€
blinis and grapefruit vinaigrette
-
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
-
Inverted Mont Blanc 9€
our chestnut torch
-
Heart of veal in a sauté pan 20€
Small vegetables in a casserole, apple Anna and veal juice
A la carte
The entries
-
Duck foie gras cooked in a cloth 21€
quince macaroon
-
1/2 Duck foie gras cooked in a cloth 16€
quince macaroon
-
Field Salad 9€
Pan-fried mushrooms and walnut oil vinaigrette
-
Perfect egg casserole 18€
in a truffle and celery emulsion
-
Large roasted shrimp 21€
in Kadaïf leaf, mixed vegetables and Thai broth
-
Back of Salmon like a Citrus Gravelachs 18€
blinis and citrus vinaigrette
-
Risotto with Melanosporum Truffles 27€
-
Bunch of purple white asparagus from Provence 22€
with 2 hams, vinaigrette and mayonnaise


Our fish and meat
-
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
-
Scallops 34€
Hokkaido pumpkin, clear cocoa syrup, emulsion of reduced and creamy cider
-
Sautéed Turbot 37€
white asparagus tips and asparagus cream with chives black rice risotto
-
Veal Kidneys Holland 20€
fried in Port wine, pea puree, Spaetzles
-
Rack of Lamb New Zealand roasted in green, 31€
pan-fried ravioli stuffed with Shiitakes and hazelnuts, garlic juice
-
Beef Entrecote Germany 32€
Sarawak Pepper Sauce, Vegetable Casserole and French Fries
-
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
-
Sautéed monkfish tail 38€
fricassee of morels in yellow wine, green asparagus and potato gnocchi
-
Duroc Iberian Pork Flank Steak 22€
polenta with dried tomato and herbs, raspberry vinegar sauce
The desserts
-
Cheese Trolley 12€
-
Floating island, 6 €
pink pralines and liquid caramel
-
Pie of the Day 4.50€
-
Pavlova in pineapple juice 11 €
creamy passion and passion fruit sorbet
-
Plate of sorbets or ice cream 11€
with the fruits of time 9€.
-
Chocolate sphere 11€
filled with a light vanilla cream and Grand Cru hot chocolate
-
Granny Smith apple dome in textures 11€
caramel with salted butter 11€.
-
Genoa bread entremet, 11 €
creamy black sesame, Madagascar vanilla mousse, Salted butter liquid caramel and Ribot milk ice cream
-
Spirit of a Black Forest 11€
vanilla and mascarpone ice cream 11
-
Our inverted Mont Blanc 11€
blackcurrant sorbet full fruit
-
Gourmet coffee 10€

The menus
Menu of the moment on site
or
Cassolette of a perfect egg, mushroom emulsion
*******
Heart of almost veal in the sauté,
fleischnakas with foie gras and small vegetables
veal juice
********
Cheese board (suppl. 8.00 €)
*******
Granny Smith Apple Dome in textures
salted butter caramel
Envie Menu
quince macaroon
*******
Sautéed turbot, white asparagus tips,
cream of asparagus with chives
*******
Fillet of beef with red wine
vegetable tartlet on onion soup
*******
Cheese board (supp. 8.00 €)
*******
Lychee dessert with lime insert, all in geometry
We also offer this menu in a 3 course formula at 59 €.
– Duck foie gras
– Fillet of beef in dish
– Lychee dessert entremet
Children's menu
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).