Le Jardin Secret
La Wantzenau, France
ā1 Star
The Experience
From Michelin Guide
This secret garden lies opposite the small railway station. The welcoming restaurant is the den of a youthful team, led by an ambitious, talented and seasoned chef, Gilles Leininger. In addition to his signature āartichokeā recipe, which won a prize at the 2019 Bocuse dāOr competition, he crafts dishes that keep pace with market availability and his inspiration: roasted scallops, Jerusalem artichoke and truffles; turbot in a Tom Yam sauce; squab and duck foie gras pieā¦ The other secret of this contemporary-styled establishment is its exquisite leafy patio in the back garden.
Unique Things
From Visitor Experiences
Chef Gilles Leininger's Award-Winning Signature Dish: The restaurant is renowned for its chef's prize-winning "artichoke" recipe, which earned recognition at the 2019 Bocuse dāOr competition, highlighting a unique culinary creativity that blends tradition with innovation.
Exquisite Leafy Patio in the Back Garden: Le Jardin Secret features a distinctive and intimate outdoor dining experience in a lush, leafy patio, creating a "secret garden" atmosphere that complements its contemporary style and offers a serene setting not commonly found in Michelin-starred establishments.
Focus on Whole Pieces and Raw Produce: Chef Leininger emphasizes working with whole pieces of fish, game, and raw produce, combining classic French gastronomy with modern techniques to create authentic and creative dishes that reflect a deep respect for ingredient integrity and seasonality.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Le Jardin Secret in La Wantzenau include:
Artichoke: This is the standout ingredient, featured in the chef Gilles Leininger's signature dish that won a prize at the 2019 Bocuse dāOr competition. The artichoke dish is highly praised and considered a must-try, showcasing the chefās creativity and technical skill.
Foie Gras: Chef Leininger is recognized for his expertise in foie gras, having won the TrophĆ©e Masse in 2018. Foie gras is used in refined preparations such as squab and duck foie gras pie, reflecting the Alsace regionās culinary heritage.
Roasted Scallops with Jerusalem Artichoke and Truffles: This combination highlights the use of seasonal and local ingredients, blending delicate seafood with earthy Jerusalem artichoke and luxurious truffles for a balanced and elegant dish.
Turbot in Tom Yam Sauce: This dish illustrates the modern and creative approach of the kitchen, incorporating global flavors (Tom Yam) with classic French seafood (turbot).
These ingredients are significant as they represent a blend of local terroir (artichoke, foie gras, Jerusalem artichoke), technical mastery, and creative fusion that define Le Jardin Secretās cuisine. The artichoke dish, in particular, is a signature that has earned the restaurant notable acclaim. The use of raw products, game, and fish also emphasizes freshness and quality in the menu.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Menu Tentation: 3 courses, ā¬120
- Menu Gourmand: 5 courses, ā¬180
A La Carte
- Tarte Fine De Homard Et Son Bavarois Au Yuzu: ā¬15
- PressĆ© De Poivrons Rouges Et Jaunes Confits: ā¬13
- Carpaccio De Quasi De Veau: ā¬13