Le Relais de la Poste

• Integration of Alsatian Heritage with Modern Gastronomy
  Le Relais de la Poste is housed in an authentic, charming building in the heart of a typical Alsatian village, combining traditional Alsatian decor with a modern, stylish dining room that features contemporary details and a conservatory leading to a patio. This blend of heritage and modernity creates a unique ambiance that respects local culture while embracing contemporary culinary trends.

• Creative Use of Local, Seasonal Produce with a Modern Twist
  Chef Thomas Koebel leads a passionate brigade that focuses on fresh, local, and seasonal ingredients to craft precise, creative dishes tailored to modern taste buds. Examples include innovative dishes like crispy scallops with wild prawns, cauliflower, and orange vinaigrette, and squab pigeon prepared with a combination of roasting and confit techniques, integrating local Alsatian flavors with inventive presentation and combinations.

• Combination of a Michelin-Starred Restaurant with a 3-Star Hotel Offering a Complete Gourmet Experience
  Beyond the Michelin-starred dining, Le Relais de la Poste operates as a 3-star hotel, providing guests with a tranquil gourmet break in the Alsatian countryside near Strasbourg. The establishment offers gift boxes and expert sommelier advice, enhancing the overall experience by combining accommodation, fine dining, and curated wine pairings in one location.

The most honored or signature ingredients at the Michelin-starred restaurant Le Relais de la Poste, La Wantzenau, include:

• Pigeon: The pigeon used in the chef's signature dish comes from Théo Kieffer’s farm in Nordhouse. It is featured in the "Croustillant de pigeon au foie gras," where the pigeon breast is wrapped with foie gras and green cabbage leaf, then baked in brick pastry. This ingredient highlights the restaurant's commitment to local, high-quality meats.

• Foie gras: Paired with pigeon in the signature dish, foie gras adds richness and luxury, emphasizing the refined Alsace culinary tradition.

• Green cabbage leaf: Used in the signature pigeon dish as a wrap, it reflects the use of local seasonal vegetables from nearby farms such as Ferme Clauss in La Wantzenau.

• Riesling wine: Featured in another notable dish, "Coq au Riesling," this local Alsace white wine is used to simmer tender chicken, showcasing regional flavors and wine heritage.

• Local fruits, vegetables, and cheeses: While not always highlighted in a single signature dish, the restaurant emphasizes seasonal produce from local farms and artisan cheeses from Maison Lorho, reinforcing its dedication to terroir and freshness.

These ingredients are significant as they represent the restaurant’s philosophy of sourcing local, seasonal, and artisanal products to create dishes that express the Alsace region’s culinary identity with creativity and technical skill.

Tasting Menus

• Le Relais de la Poste Menu (6 courses): €180
• Chef's Menu (7 courses): €220

Signature Dishes

• Blue Lobster: €95
• Foie Gras: €45