Le 7ème Continent
Rixheim, France
⭐1 Star
The Experience
From Michelin Guide
This restaurant's incredible decoration (inside and out) was created by painter and decorative artist François Zenner, an amateur naturalist with a passion for plants. Also passionate about his work, and very much influenced by his years with Bernard Loiseau, chef Laurent Haller is never at a loss for ideas when it comes to sharing his love of good food. He likes to revisit the great classics of French cuisine and creates surf and turf combinations. His menu, a veritable ode to the market and its often local produce (lamb from Rixheim, split peas from Petit-landau…), changes every month.
Unique Things
From Visitor Experiences
Cuisine without borders and creativity: Le 7ème Continent offers a unique culinary experience by blending local, seasonal produce with creative and innovative dishes that combine flavors and textures in unexpected ways, providing a gustatory voyage beyond traditional boundaries.
Decoration by a naturalist artist: The restaurant's interior and exterior decoration was created by François Zenner, a painter and decorative artist who is also an amateur naturalist passionate about plants, giving the space a distinctive artistic and botanical ambiance.
Monthly changing menu focused on local produce: Chef Laurent Haller designs a menu that changes every month, emphasizing market-fresh and often local ingredients such as lamb from Rixheim and split peas from Petit-Landau, showcasing a commitment to seasonality and regional sourcing.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Le 7ème Continent in Rixheim include:
- Canard (Duck): Featured in a dish with galettes tortillas and mousse de tomate, combined with tartare de canard and a salad of herbs, showcasing a refined balance of textures and flavors.
- Poisson de roche (Rockfish): Used in a cold bouillabaisse with a saffron consommé, accompanied by fennel, leeks, and potato aioli, highlighting delicate seafood flavors with aromatic accents.
- Homard (Lobster): Served grilled on embers, placed on a ratatouille infused with peach verbena, complemented by sweet onions, emphasizing a smoky and fragrant profile.
- Sandre (Pike-perch): Rolled in eggplant, paired with a frog matelote and eggplant caviar, combining freshwater fish with rich, earthy vegetable elements.
- Veau élevé à Rixheim (Locally raised veal): A veal slice confited for 24 hours in a bread crust, served with grilled violin zucchini and black garlic cream, reflecting local terroir and slow-cooked tenderness.
These ingredients are significant as they reflect a blend of local produce and creative culinary techniques, often combining traditional French elements with innovative presentations and complementary flavors, defining the restaurant’s signature style.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Not available in the provided menu content.
Signature Dishes with Prices
- Crevette Royale: €60
- Foie Gras: €55
- Vitello Tonnato: €45