To this reality we have added our own subjectivity, our "sensibility", the same one that is the signature of our establishment.

Throughout this menu, Chef Eric Girardin and his team have given the attention necessary for executing with complete consistency at each service these dishes created with a demonstrate clearly and precisely the ingredients used.

  • Clear and precise in their seasoning.
  • Clear and precise in their temperature.
  • Clear and precise in how they reach the palate…
€ 155
Travel in a sensitive world
Duck Foie gras
Semi-cooked in terrine, rhubarb / hibiscus in texture and manigold flowers.
White asparagus from Alsace
Served lukewarm, sabayon of fresh herbs and matcha tea, bergamot.
Trout from Nathalie Guidat
Confit, aniseed duck broth, trout eggs.
Spring Onions
In tartlet / Onion soup style.
Chamont farm lamb
Roasted saddle, new carrots / lamb jus with savory, carrot reduced broth with mint oil.
Confit neck, spicy jus with pinot noir / pickled carrots.
Munster cheese mousse
Cheese with Marc de Gewurztraminer-wine / fresh herbs and seasonal flowers.
a choice...
Rhubarb
Confit / raw / in sorbet, goat cheese, sorrel.
Coffee 
"Gavotte" tartlet / coffee ganache / chicory soufflé / hazelnut feuillantine, smoked milk emulsion.
 
Seasonal menu.
Ordering: until 8.45 pm for dinner.

For this menu, we may suggest you a wine and meal pairing
for 98 € per person.

OUR MENU

Some on the menu for each desire!

Starters
Duck foie gras in terrine
Seasonnal fruits chutney (Gluten
€25.00
Meat terrine « Pâté en croute », pickles, herbs & wild flowers
(Gluten)
€25.00
Homemade smoked salmon trout
Light creamy sauce infused with lemon balm, crystallized lemon zests, buckwheat seeds. (Gluten-Dairy)
€22.00
Snails from local Weiss area with garlic and parsley butter, crouton
(Dairy- Bulb- Gluten
6 pieces €12.00 12 pieces €24.00
Pierreusegoutte salad
Ham/ Emmental cheese / walnut / Sweetcorn / Hardboiled egg / pan fried potatoes/ bacon(Dairy-Peanut-Gluten-Bulb)
1/2 portion €12.00 Portion €17.00
Fish
Our Chef cut off with a knife fillets from fresh whole fish.
Pike quenelle
Served with spinach, rice and Riesling wine Sauce(Bulb-Gluten-Dairy- Seafood)
€27.00
Pan fried Pikeperch fillet
Roasted cauliflower, mixt of cauliflower powder, lemon jelly, meat sauce with butter and dill(Dairy)
€27.00
Meat
Our meats are born, raised & slaughtered in France/Holland/England/Ireland.
Handcut beef Tartar (180g)
Aromatic herbs, homemade tomatoes ketchup and parmesan cheese served with french fries and mesclun salad (Dairy-Bulb)
€26.00
Alsacian chicken breast (200g)
Creamy duck foie gras sauce & black garlic

Garnish to choose. (Dairy-Bulb)
€24.00
Pan fried calf's liver (190g)
Garnish to choose. 
(Dairy)
€24.00
Dry-Aged Meat
Garnish to choose
.
               - Simmental beef fillet, Origin : Austria (220g)€42.00
             -Piece of farm pig, Origin : France, Alsace (250g)€28.00
Sides, 1 per person :              
  • Mashed potatoes
  • Seasonal vegetables
  • Fench fries
  • Rice (long rice, black rice, herbs)
  • Green salad
€8.00 per Extra garnish
Sauces :                     
  • Shallot and Porto alcohol sauce  
  • Creamy foie gras sauce
  • Red wine sauce
  • Chicken sauce
.
Our local specialities
8 meats Choucroute
smoked shoulder, fresh pork, smoked bacon, Knack sausage, white sausage
smoked sausage, ham shank/ steamed potatoes (Bulb)
€27.00
Desserts
- Brasserie Historique
Cheese board
 
€12.00
Lemon Sorbet
with Marc de Gewurztraminer wine
€12.050
Hot chocolate mousse
Vanilla ice cream(Dairy- Egg)
€12.50
Tart of the day
(Gluten-Dairy- Egg
€9.50
Gourmet coffee
(Gluten-Dairy- Egg)
€12.00

Boutique space
of the Brasserie
Historique

Want to dive into the pleasure of time spent at the Brasserie Historique? Enjoy our homemade dishes and take them home with you. Made with fresh, seasonal products, these dishes may be changed depending on availability.

Take away*

Gravlax salmon/ €9.5 per 100 gr.

Duck foie gras terrine/ €18 per 100 gr.

Pie-crust pâté with duck foie gras centre / €11 per 100 gr.

*upon request and with possible time constraints.