La Fourchette des Ducs

Chef Nicolas Stamm-Corby strikes the perfect balance between celebrating the classics and a touch of inventiveness that hits the spot every time. Whatever the season, he regales us with artfully presented dishes, in which premium produce takes the limelight. In winter, the ballotine of squab and foie gras, cabbage stuffed with fil d'or choucroute and pigeon jus with truffles sings a heartfelt ode to Alsace! Gifted young pastry chef Benjamin Mornay demonstrates his skills with a delicious baba au rhum, with crème chiboust, Tahitian vanilla ice-cream and a tasting of “ron diplomatico” that lingers with us still, as does the almost indecent trolley of miniature delights: fruit tarts, kougelhopf, cherry financiers and lavender honey madeleines…

Two Michelin Stars since 2005

• La Fourchette Des Ducs in Obernai holds two Michelin stars, a status awarded in 2005 and maintained since, underscoring its long-standing excellence in French and Alsace cuisine.

Dual Ambiances: Indoor Dining and Summer Courtyard

• The restaurant offers two ambiances; in summer the dining room opens onto a fresh interior courtyard, providing a relaxed outdoor setting in the heart of Obernai's vineyard area.

Renowned Pastry Program with Benjamin Mornay

• A gifted pastry chef, Benjamin Mornay, leads the desserts program; the restaurant features the Passion Dessert designation since 2019 and is associated with France’s top pâtissiers (Un des Meilleurs Pâtissiers de France).

Signature Ingredients

• Squab (pigeon): A centerpiece of La Fourchette des Ducs' winter menus, showcased as ballotine of squab in harmony with foie gras; prized for its tender texture and its role in elevating Alsace game cuisine, reflecting the chef's reinterpretation of traditional dishes.
• Foie gras: Paired with squab in ballotine preparations, providing luxurious richness and a silky mouthfeel; an iconic Alsatian luxury ingredient that the kitchen uses to balance game flavors.
• Truffles: Integrated as a note in preparations such as pigeon jus with truffles, adding earthy depth and a touch of luxury, underscoring the restaurant's refined approach to terroir-driven cooking.
• Choucroute (cabbage) with fil d'or: A signature Alsace element reimagined as cabbage stuffed with fil d'or choucroute; demonstrates the chef's technique in presenting traditional sauerkraut in a modern, elegant form while highlighting local cabbage and fermentation traditions.
• Alsace terroir and premium seasonal produce: The overarching commitment to sourcing seasonal, locally produced ingredients from Alsace; the ingredients themselves vary with the season but collectively define the restaurant's flavor profile and sense of place.