LOUIS restaurant
Saarlouis, Germany
⭐2 Stars
The Experience
From Michelin Guide
In the restaurant of the tasteful boutique hotel LA MAISON, chef Sebastian Sandor and his team have established their own style in the form of modern French cuisine strongly influenced by Japanese culinary arts. Plenty of effort goes into the seven courses of their set menu, with numerous components, flavours and contrasts; these are accompanied by various amuse-bouches. For example, the excellent thick black cod is grilled over Binchotan charcoal to the exact point of becoming pearlescent, marinated with spices tableside and placed on a slice of lukewarm calf's head with a hint of Meaux mustard. Served with a fresh lettuce jus with a mild acidity and aromatic, creamy lettuce chutney with the slight heat of ginger. The service is professional and attentive, but not overbearing – articulate sommelier Robert Jankowski also deserves a mention. The interior sees a stylish marriage of chic design features and a historical backdrop – the high-ceilinged room in the beautiful villa was once a courtroom.
Unique Things
From Visitor Experiences
Historic courtroom setting with modern chic design: LOUIS restaurant is uniquely housed in a beautiful villa that was once a courtroom, featuring high ceilings and a stylish atmosphere that blends historical architecture with contemporary elegance.
Fusion of modern French cuisine with Japanese culinary influences: Chef Sebastian Sandor creates a distinctive style by integrating Japanese techniques and flavors into modern French cooking, exemplified by dishes like black cod grilled over Binchotan charcoal and served with innovative accompaniments such as calf's head and lettuce chutney with ginger heat.
Award-winning wine list and sommelier expertise: The restaurant has received the Grand Selection Award for its wine list debut and is noted for its articulate sommelier, Robert Jankowski, who provides professional yet unobtrusive service, enhancing the overall dining experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at LOUIS restaurant, Saarlouis reflect a blend of regional sourcing with Japanese influence and modern French techniques. Key ingredients include:
Black Cod: Grilled over Binchotan charcoal to achieve a pearlescent texture, this fish is marinated with spices tableside and served with delicate accompaniments like calf's head and Meaux mustard, highlighting the restaurant's fusion of Japanese and French culinary arts.
Seasonal Vegetables: The chef places great emphasis on vegetables as the starting point for dishes, working strictly seasonally and regionally sourced products to ensure freshness and authenticity. Techniques such as fermentation and spherification are applied to enhance flavors and presentation.
Wagyu Beef: Featured in dishes like the Wagyu New York Strip and Wagyu Burger, this premium beef is prepared with refined sauces and accompaniments, showcasing the restaurant's commitment to high-quality proteins and modern French cooking styles.
Lettuce Jus and Chutney: Used as a fresh and aromatic complement to dishes like the black cod, these elements add mild acidity and subtle heat (from ginger), demonstrating the chef’s attention to balanced flavor profiles and color palettes on the plate.
Binchotan Charcoal: While not an ingredient per se, the use of this traditional Japanese charcoal for grilling is significant in imparting a unique flavor and texture to key dishes like the black cod, reinforcing the restaurant’s Japanese influence within its regional focus.
These ingredients and techniques collectively define LOUIS restaurant’s signature style: a creative, technical, and seasonally driven cuisine that marries local sourcing with Japanese precision and French elegance.
Menu & Pricing
Current Offerings & Prices
LOUIS Restaurant Saarlouis - Current Menu Options and Prices (2025)
Set Menu
- 7-Course Tasting Menu
- Price: €235
- Description: A creative, modern French cuisine with strong Japanese influences. The menu includes numerous components, flavors, and contrasts, accompanied by various amuse-bouches.
- Example dishes from the menu include:
- Hot Pot with Champignons, Truffles & Sunflower Sprouts
- Tako Yaki
- King Crab with Green Tomato, Fig Leaf & Arugula
- Chawanmushi with Imperial Caviar, Kujo Negi & Ham
- Langoustine with Chorizo, Quince & Almond
- Skate Wing with Rhubarb, Grapefruit & Tonka Bean
- Scallop with Yuzu, Celery & Truffle
- Müritz Lamb with Neri Karashi, Sprats & Vin Jaune
- A dessert course called "Louis’ Candy Shop" featuring Matcha, Quark & Cornetto
- Seasonal variations are indicated, e.g., menus dated 09 March 2025 and 09 June 2025 show some changes in dishes.
- The menu is highly detailed and artistic, focusing on refined combinations and presentation.
À la Carte Options
- No specific à la carte menu or prices were found in the available information.
Special Seasonal Menus
- The 7-course tasting menu changes seasonally, with examples from March and June 2025 showing different dishes and ingredients reflecting seasonal availability and creativity.
Additional Information
- The restaurant is located in the boutique hotel LA MAISON, Saarlouis.
- Opening hours for dinner service: Wednesday to Saturday, 6:30 PM to 10:30 PM. Closed Sunday to Tuesday.
- The restaurant is awarded two Michelin stars and was named "Restaurant of the Year 2025" by Der Feinschmecker.
Summary Table
| Menu Type | Description | Price |
|---|---|---|
| 7-Course Tasting | Modern French with Japanese influence, seasonal, includes amuse-bouches | €235 |
| À la Carte | NOT_FOUND | NOT_FOUND |
| Special Seasonal | Seasonal variations of the tasting menu | Included in €235 |
Note: No specific prices for à la carte dishes or lunch menus were found. The primary offering is the 7-course tasting menu priced at €235.