Hôtel-Restaurant du Mouton

Alsatian tradition finds its most refined expression at Hôtel-Restaurant du Mouton, where the fricassee of snails and mushrooms is a triumph of earthy complexity. The snails are sautéed with a vibrant parsley-garlic butter, offering a tender, almost silken texture against the bite of seasonal fungi. Technical mastery is evident in the duck foie gras terrine, which is cured with precision and served with a house-made brioche that provides a buttery, toasted foundation for the rich, velvety liver. Signature dry-aged steaks are fire-kissed to develop a mineral-heavy crust, preserving a succulent, ruby-red center that speaks to the quality of local sourcing. The aroma of roasting meats and fresh herbs fills the timbered dining room, while the apricot and rosemary crème brûlée offers a floral, herbaceous finish. This is a kitchen that respects the weight of history while employing modern techniques to ensure every flavor is balanced with Michelin-tier authority.