Le Pot d'Étain

A few minutes from Bartholdi's Lion de Belfort, Le Pot d'Étain is a treasure trove of culinary gems, thanks to talented chef Philippe Zeiger, who has made his restaurant an absolute must for anyone who loves good food. The chef showcases hearty and delicious French cuisine that he prepares using superb seasonal ingredients, including langoustines, scallops, hare à la royale, turbot and truffles. The desserts also hold their own, particularly the excellent hot soufflé, which comes in a variety of flavours depending on the season. The restaurant also boasts an extensive wine list, and you can look forward to attentive, friendly service courtesy of the chef's wife.

Trois salles aux ambiances distinctes

• Le Pot d'Étain propose trois salles au décor et ambiance différentes pour varier l'expérience de dégustation.

Une refonte moderne et climatisée

• Le restaurant s'est refait une beauté avec un look plus actuel et est désormais climatisé pour un confort accru.

Une cave à vins et champagnes d'exception

• Un large choix de vins et champagnes d'exception accompagne les plats.

Signature Ingredients

• Rabbit (farmhouse, spring-style): Locally raised farmhouse rabbit, highlighted by a fresh parsley-forward spring preparation. Sourcing emphasizes regional, seasonal ingredients, reflecting Le Pot d'Étain's commitment to local producers and the season's bounty. The meat is showcased with light, herbaceous notes to let the rabbit's delicate flavor come through, appearing as a recurring feature in the restaurant's spring menus.
• Duck foie gras mousse: A classic luxury ingredient prepared into a silky mousse, often used as a starter or component in richer courses. Sourced from duck foie gras, this ingredient anchors the menu with its smooth texture and rich, decadent profile, emblematic of the house's traditional French roots presented with modern refinement.
• Turbot fillet: A centerpiece from coastal waters, turbot fillet cooked au plat (simply prepared to highlight the fish's pristine flavor and texture). Its inclusion signals the restaurant's emphasis on superb local/coastal produce and precise cooking.
• Diced beef marrow: Beef marrow used in hearty meat dishes or sauces, offering a luxurious, velvety richness. Sourced from quality cattle, the marrow provides depth and a dramatic textural contrast that defines several signature preparations.
• Farmhouse squab breast en croûte: Squab raised on a farmhouse, presented as a breast en croûte (in a pastry crust). This dish showcases rustic origins reimagined in an elegant, contemporary presentation, underscoring a core theme of traditional French technique with modern finesse.
• Cream of fava beans with bacon: A creamy purée or soup built around locally grown fava beans, accented with smoky bacon. The combination delivers earthy green notes and a comforting, luxurious texture that aligns with the restaurant's rustic-meets-elegant style.
• Full-bodied red wine sauce: A robust, well-reduced red wine sauce used to accompany meats, tying together components with intensity and depth. This sauce exemplifies the kitchen's ability to balance bold flavors with the nuances of premium proteins.