L'Atelier du Peintre

Martin Schongauer, one of the greatest late-15C engravers and painters from the Rhine, had his studio just across from this establishment, whose walls date back to the Renaissance. The chic, cosy interior, by contrast, has a decidedly contemporary vibe. When it comes to the food, Loïc Lefebvre cooks up precise modern cuisine, which is rife with creative twists and, needless to say, evolves with the seasons. Freshness, subtlety and also indulgence are the hallmarks of his Marennes oyster poached with green apple and dill, or his matured Salers beef tenderloin with red wine sauce.

Une demeure historique au cœur de Colmar

• Le restaurant est installé dans une maison du XVe siècle, en plein centre historique de Colmar, mêlant cadre ancien et gastronomie contemporaine.

L'Atelier du Peintre, une approche artistique de la cuisine

• Le nom et le concept évoquent un atelier d’artiste: selon le site, la version 2025 met tous les talents de l'équipe à disposition pour offrir une expérience gastronomique rare et agréable.

Des formules et tarifications innovantes et segmentées

• Le menu propose plusieurs formules (Jeune Excellence, Saveur, Senior Expression et Prestige) avec des disponibilités spécifiques selon les jours et les moments, reflétant une approche flexible et ciblée (avec des mots-clés comme Le Goût avant tout et beaucoup d’audace).

Signature Ingredients

• Asperge blanche d'Alsace: A seasonal icon of the region, highlighted in the opening courses, often paired with beetroot, passion fruit and pine to evoke the forested terroir of Alsace; sourced from local growers to emphasize freshness and locality.
• Morilles (Morel mushrooms): A prized forest treasure featured in the Oeuf de poulette bio aux morilles, paired with a sabayon made with Vin jaune to showcase a quintessential Alsace-France mushroom-wine pairing.
• Vin jaune: A defining regional wine used in the sabayon accompanying morel eggs, lending nutty, oxidative notes that anchor the dish in regional tradition and the restaurant's tasting language.
• Lotte (Monkfish): Central seafood hero in Canon de lotte, Raviole de petits pois, Pamplemousse et jus iodé; epitomizes the chef's sea-to-table approach with delicate, iodized jus and bright pea ravioli.
• Rouget (Red mullet): Delicately flavored fish presented with a fine tart and wild garlic elements, illustrating the restaurant's precise seafood treatment and seasonal pairings.
• Filet de bœuf avec truffe d’été et bacon de Colonnata: A signature meat dish where beef fillet is elevated by summer truffle and Colonnata bacon, balanced by a tomato tart, embodying luxury and regional influence (Colonnata bacon) within the menu.
• Canette rôtie (Roasted duck): Roasted duck fillet served with green asparagus, strawberry tartare and spelt with parmesan, showcasing bold seasonal pairings that fuse land, fruit, and texture.
• Desserts et notes florales: Hibiscus, Framboise et Laurier; et Rhubarbe et Mascarpone avec Sorbet Riesling: Desserts that center on vibrant floral-fruit profiles (hibiscus, raspberry, bay leaf) and Riesling-based sorbet, reflecting Alsace terroir in sweeter courses.
• Notes de sapin (Pine): Pine or pine-derived aromatics used to evoke the Alsace forest, providing resinous depth to certain plates and reinforcing the region’s terroir in the menu language.