La Nouvelle Auberge
Wihr-au-Val, France
ā1 Star
The Experience
From Michelin Guide
On the edge of the Munster Valley, La Nouvelle Auberge (New Inn) is a lovingly maintained former coaching inn. The regional-style bistro on the ground floor serves up delicious lunch options during the week. The fine dining restaurant occupies a lovely space on the first floor with exposed timberwork. Bernard Leray, who hails from Rennes in Brittany, has taken to Alsace like a duck to water. After honing his skills at Bernard Loiseau, Leray puts a delicate new spin on local produce, each dish demonstrates his painstaking work and consummate technique āĀ medallion of pike-perch, medley of salsify and endives, creamy broth with black truffle.
Unique Things
From Visitor Experiences
1. Dual Dining Experience: A Former Coaching Inn with Two Distinct Restaurants
La Nouvelle Auberge uniquely operates as two restaurants in one historic buildingāa ground-floor bistro serving market cuisine with a focus on value for money at lunchtime, and an upstairs Michelin-starred gourmet restaurant where the chef exercises full creative freedom with seasonal dishes blending tradition and innovation.
2. Personalized and Family-Friendly Service with Special Menus
The restaurant emphasizes a warm, attentive, and personalized approach to guests, adapting to individual needs to ensure a unique gastronomic experience. It offers a vegetarian menu and a childrenās menu, highlighting its family spirit, which is somewhat unconventional for a Michelin-starred establishment.
3. Integration of Alsatian Terroir and Fresh Daily Produce with Wine Pairings
Chef Bernard Lerayās cuisine is deeply rooted in the Alsatian terroir, with daily selection of fresh local produce that inspires constantly renewed recipes. The dining experience is enhanced by precise food and wine pairings curated by a knowledgeable sommelier, creating a harmonious blend of regional flavors and refined culinary techniques.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant La Nouvelle Auberge in Wihr-au-Val are:
Pike-perch (Zander): Featured as a medallion, this fresh fish is a highlight of the chefās refined preparation, showcasing delicate textures and flavors from the Alsatian terroir.
Salsify and Endives: These seasonal vegetables are combined in a medley that accompanies the fish, reflecting the restaurantās emphasis on local, fresh produce and precise culinary technique.
Black Truffle: Used in a creamy broth, black truffle adds an earthy, luxurious depth to dishes, underscoring the restaurantās fine dining status and the chefās attention to detail.
Wild Dried Boar: Highlighted in an amuse-bouche, this ingredient brings a rustic, gamey element that contrasts with the refined plating and preparation, illustrating the chefās creativity and respect for regional flavors.
Pigeon (Squab): A regional specialty, served with cabbage roulade and deep-fried pigeon leg, this dish exemplifies the restaurantās connection to Alsaceās culinary heritage and the chefās heartfelt cooking style.
These ingredients are significant because they represent a blend of local Alsatian produce and carefully sourced fresh fish, all prepared with meticulous technique and creativity by Chef Bernard Leray, who combines his Breton roots with Alsatian influences to create a cuisine of excellence.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Menu Inspiration VĆ©gĆ©tale: 3 courses with dessert, ā¬65
- Menu Plaisir: 3 courses with dessert, ā¬65
- Menu DĆ©couverte: 4 courses with dessert, ā¬85
- Menu Gourmand: around products nobles, ā¬115
A La Carte Options (part of tasting menus)
- Petits pois, fĆØves et salicornes: ā¬Ā°Ā°Ā°
- Travail autour de lĆ©gumes dāune ratatouille: ā¬Ā°Ā°Ā°
- Filet de truite cuite parfaitement: ā¬Ā°Ā°Ā°
- Dorade royale et sa sauce vierge: ā¬Ā°Ā°Ā°
- Crabe bleu de MĆ©diterranĆ©e: ā¬Ā°Ā°Ā°
- Terrine de foie gras de canard France: ā¬Ā°Ā°Ā°
- FĆ©ra du LĆ©man de lāami Eric: ā¬Ā°Ā°Ā°
- Agneau label Rouge: ā¬Ā°Ā°Ā°
- Saint-Pierre: ā¬Ā°Ā°Ā°
Other Options
- Menu Enfant: 1 course and dessert, ā¬25