LA PALETTE - HENRI GAGNEUX

In the heart of the Alsatian wine route, Henri Gagneux crafts a culinary narrative at LA PALETTE that is both traditional and playfully inventive in Wettolsheim. The kitchen’s technical precision is evident in the marinated Guidat trout, which offers a silken, buttery texture complemented by the bright acidity of preserved lemon and sweet onions. A signature main course features the classic Alsatian choucroute, where the fermented tang of the cabbage is balanced by a selection of expertly cured and smoked meats. Gagneux also explores contemporary territory with sea bass served in a sophisticated tobacco-infused sauce, providing a surprising smoky aroma that lingers on the palate. The use of local Paimpol beans and fresh grapes adds a layer of textural complexity and seasonal sweetness. Within the dining room’s sculpted ceilings, the atmosphere is one of refined hospitality, where every dish reflects a meticulous commitment to regional sourcing and Maître Restaurateur techniques.