Share the Chef’s Passion for Foraging In spring and summer, the chef invites you to join him for a unique fine dining experience that begins outdoors—wandering along the herb-lined trails of the Haut-Rhin. Each plant along the way holds a surprising promise of flavor and fragrance: yarrow, garlic mustard, lady’s mantle, mugwort, wood sorrel, elderflower, meadow blooms, wild thyme, bedstraw, cuckooflower, mullein, hogweed... During this walk, you'll learn to see nature through new eyes—to recognize, smell, harvest, and respect these living, edible, and delicate treasures. Then, back at the restaurant, let yourself be guided on another kind of journey: a six-course tasting menu inspired by your foraging path.
