L'Orchidée

This orchid invites us on mouth-watering, gourmet voyage. The modern, scrupulously crafted Thai cuisine is elegant and perfumed, illustrated by a tom yam of blue lobster, coconut milk and galanga or Vosges squab, served with sweetcorn, girolles mushrooms, polenta and red curry. Delicious from start to finish and a phenomenal success story.

Family-Run Thai-French Michelin Kitchen

• The restaurant is run by Chatchai Klanklong and his family (brother Kriangkai and mother Khai), delivering a Thai-influenced, French-refined cuisine that has earned a Michelin star.

Hidden Degustation Menus and Lunch Option

• It offers two “menus cachés” at 95€ and 125€, plus a lunch option at 55€, showcasing an unconventional approach to tasting menus beyond standard à la carte.

Michelin Star Relocation to Ensisheim (2025)

• In 2025, the Klanklong family acquired Hôtel Restaurant La Couronne in Ensisheim, and the Michelin star will shine in Ensisheim, marking a rare relocation of a star across towns.

Signature Ingredients

• Blue Lobster (Homard Bleu) in Tom Yam: A flagship component of L'Orchidée's modern Thai cuisine, featuring a tom yam broth built around blue lobster, coconut milk, and galanga. This dish exemplifies the restaurant's balance of refined Thai aromatics with French technique, delivering bright, spicy-sour seafood flavors that define the house style.
• Pigeon des Vosges with Maïs, Girolles and Polenta in Red Curry: A signature preparation marrying French game with Thai curry, using pigeon des Vosges, corn, girolles and creamy polenta finished with curry rouge. It embodies the bridge between Thailand and France that characterizes the menu.
• Thai Aromatics Imported from Thailand: The kitchen sources selected Thai spices and aromatics directly from Thailand (such as galanga, lemongrass and curry pastes) to season and perfume dishes, ensuring authentic profiles while blending with local produce.