A gastronomic meal in Alsace
in a Michelin-starred restaurant ®
Enjoy a epicurean experience in Alsace at the Table du Gourmet. In this Michelin starred restaurant, 17,5 four toques in the Gault & Millau, feng shui inspires the decoration.
The dining area is an expression of the creativity of the table and of the desire to live an exceptional moment. The magic operates thanks to the charm of the 16th century house and its contrast with the designer decoration. Floating from the ceiling, a sculpted glass cloud hovers as if stopping time.
With family or with friends, the culinary journey starts here in Riquewihr. Jean-Luc Brendel's cuisine invites you to an exploration of taste. Colours, textures and aromas sweep you away whilst you rediscover forgotten tastes.
For an artist, creation is not a chore, it is equivalent to breathing, to existing
Always attempting to delight the 5 senses, the Chef has understood that sight, smell, touch and sound are as essential as taste for food. The festival must be a voyage of all senses and not only that of taste. His cookery is a means of expression, of communication, in an authentic and touching form.
Jean-Luc Brendal is above all passionate and in love with cuisine. Rewarded with a Michelin star, the Chef I one of the region's references. His gastronomic restaurant La Table du Gourmet in Riquewihr is a marvellous culinary revelation. Discover the association of tastes, the subtle presentations, the refined dishes and simply a culinary art coloured by Alsace.
Each dish is an open book which is the expression of a chef's personality. Each time one stands before an audience and its appreciation
Of the garden
on the plate
Jean-Luc Brendel also claims a strong passion that has lead him to create an extraordinary garden a few feet from his restaurant. “From the garden to the plate” is a concept that he vigorously defends.
Every morning, with the seasons, he or his aides gather edible flowers, berries, roots and aromatic herbs which he shall use to compose a new scenery. His cuisine therefore naturally varies with the seasons, with the produce that the Earth offers. Each produce is the base of each good recipe. The Chef undertakes solid projects which he proves with determination.