Au Gourmet

Ludovic Kientz (who previously worked at Au Crocodile in Strasbourg under the great Émile Jung) and sommelier Sandie Ling (his partner, ex Michel Bras notably) have turned this country inn set in a large garden into a taste sensation. The chef takes obvious pleasure in preparing seafood and sauces, plus vegetables from his own garden, in a classic style of cooking with a modern twist. For instance, scallop carpaccio with young vegetables, caviar, quinoa salad and lime gel; or duck fillet, truffled potato, red wine jus spiked with ginger and juniper berries.

Three unique/unconventional aspects of Au Gourmet, Drusenheim:

1. Chef’s Use of Own Garden Vegetables and Classic-Modern Fusion
   The chef at Au Gourmet takes particular pleasure in preparing seafood and sauces, complemented by vegetables grown in his own garden. The cuisine combines classic cooking styles with a modern twist, exemplified by dishes such as scallop carpaccio with young vegetables, caviar, quinoa salad, and lime gel, or duck fillet with truffled potato and a red wine jus infused with ginger and juniper berries.

2. Personalized and Friendly Service with Expert Wine Pairing
   The restaurant is noted for its very friendly welcome, especially from the hostess who is an excellent oenologist, and the chef personally engaging with guests at the end of each meal. This personalized approach enhances the dining experience, particularly with expertly paired wines that complement the refined dishes.

3. Transformation of a Country Inn into a Michelin-Starred Taste Sensation
   Au Gourmet is uniquely situated in a country inn set within a large garden, which has been transformed by chef Ludovic Kientz and sommelier Sandie Ling into a Michelin-starred destination. This blend of rustic charm and high culinary art creates an unconventional setting for gourmet dining in the Alsace region.

The most honored or signature ingredients at the Michelin-starred restaurant Au Gourmet in Drusenheim are:

• Scallops: Featured in a signature dish of scallop carpaccio served with young vegetables, caviar, quinoa salad, and lime gel, highlighting freshness and delicate seafood flavors.
• Caviar: Used as a luxurious garnish in the scallop carpaccio dish, adding a refined, briny contrast.
• Duck fillet: Central to a signature dish paired with truffled potato and a red wine jus enhanced with ginger and juniper berries, showcasing rich, earthy, and aromatic elements.
• Truffles: Incorporated in the truffled potato accompaniment, adding depth and luxury to the duck dish.
• Vegetables from the chef’s own garden: Emphasized for freshness and quality, these vegetables complement the seafood and meat dishes, reflecting a farm-to-table approach with a modern twist.

These ingredients are significant as they represent a balance of classic French culinary techniques with modern flavors and local, high-quality produce, which defines the restaurant’s style and Michelin recognition.