L'Auberge de l'Ill No. 2

The trade of joiner and fitter is going through a period of transition. The appeal of new technologies in manufacturing is changing the image of the craft joiner and is currently working in the trade’s favour. Arnaud Schmit, head of the “Atelier des Ménétriers” and a member of the “Compagnons du Devoir”, notes a renewed interest in noble materials such as wood, and the return of strong demand for bespoke interior fittings, with endless possibilities that combine tradition and innovation.

The mobile cooking station designed by “Blanco Professionnel” is a unique, innovative, high-quality solution for the world of gastronomy. After a year of study and development, this concept offers a concentration of technique: efficient, adjustable induction cooking that can be used with complete freedom, for example in a lounge, a reception area or a pop-up dining space... the possibilities are immense.

With a rich history of nearly four centuries, the “Brasserie Meteor” is the oldest working brewery in France. The ancestral expertise of its brewers is handed down and nurtured in keeping with the Haag family tradition. Every stage of production, malting, brewing and fermentation, follows methods learned and refined over time... but constantly imagining the beers of tomorrow is also part of the house’s DNA, as the thirst-quenching “Meteor Pils” and the strongly hopped “Meteor IPA” show, creations that have won awards at prestigious competitions.

Already well known among many of Alsace’s starred chefs, this company decided in 2022 to open a shop in the very heart of Colmar for private customers. There you will find most of the products that appear on the tables of the great chefs, a godsend for food lovers in search of exceptional meats in particular.

There is no caviar without an infinite number of delicate acts of care. Only a handful of people are initiated into the ancestral expertise of the house of “Petrossian”, which holds the EPV label. Chefs love the complex, lingering flavours of the brand’s caviars, which satisfy the most demanding connoisseurs. This house, whose reputation is long established, has always worked in close complicity with the world of haute gastronomie to devise bold pairings around this ultimate symbol of refinement.

The highly organic products of this young French organic cosmetics brand, “CHO Nature”, are made without any chemical modification in the laboratory: they are 100% plant-based. The carefully controlled production of its care oils guarantees the freshness of their active ingredients.

For him, the question is how best to bring plants into interior and exterior spaces. The sculptural, sensory quality of fresh flowers is, for me, an endless source for creating works, wall coverings, scenographies... This craft of plant designer is a new discipline that opens up a field of possibilities. Everything remains to be invented, and so much the better.

Master distillers, the Massenez family has passed on its expertise while blending creativity and innovation. The range is remarkable: luxurious bottles alongside traditional flutes, classic flavours alongside the most modern, and eaux-de-vie of incomparable aromatic intensity. A worldwide reference in its field.

Expressing terroir in the wines, preserving heritage and expertise, and being exacting at every stage of production, year after year: such is the motto of Véronique and Thomas Muré. Clos Saint-Landelin is the jewel of the estate, an estate of great renown.

The vine is complex and capricious; it demands constant attention and deep respect for its needs. It is by following this principle that the Dussourt family runs the estate, in order to harvest grapes capable of giving each cuvée the signature of the house. Paul Dussourt also knows how to match an exceptional terroir with a choice of grape varieties, to offer great wines for keeping and for haute gastronomie with strong aromatic potential. The great restaurants of Alsace list this estate’s distinctive wines on their menus, such as the Pinot Noir 2013 aged in barriques. Step through the door of the cellar for a tasting.

Wine is inseparable from gastronomy, which is one of the reasons why great sommeliers work in close collaboration with the “Gustave Lorentz” estate. A well-calibrated range, consistent quality and wide availability lend themselves to food and wine pairings. Each cuvée is unique and best expresses its terroir, its grape variety and its vintage. If you had to choose just one reference, it might be the “Riesling Grand cru Altenberg de Bergheim vieilles vignes 2016”.

Every generation of the “Cattin” family has worked for the wines of Alsace since 1720. Anaïs and Jacques wanted to showcase the art of living with the opening of a new cellar, unique in Alsace, Le Belvédère. This cellar, with its fully glazed panoramic wine bar opening onto an immense terrace, is a pioneer of wine tourism in the region. The estate offers wines of high quality (from AOC Alsace to AOC Alsace Grand Cru), with a wide variety of Crémants. Experiences built around discovering the vineyard, the cellars and tasting are on offer.

In the cellar overlooking the Alsace plain with its twelve prestigious crus, “Le Domaine Rolly Gassmann” welcomes you. It is here, over fifteen to twenty years, that the grands crus mature and concentrate and their aromas refine, expressing the link to the terroir. Since 1611, the Gassmann family has never given in to fashion and continues to uphold the traditions and techniques developed by the Benedictine monks, who were devoted to making the best wines possible while respecting the diversity of the 21 types of soil at Rorschwihr. For an Alsatian sommelier, you must taste the Muscat from the Moenchreben terroir of Rorschwihr, a cru prized by those expert monks who invented prestige viticulture long before its time.

An elite estate and fervent ambassador of Alsatian excellence, the “Domaine Weinbach” is the region’s foremost institution. Its terroirs, richly endowed with geological qualities, allow the grapes to ripen fully and, combined with organic methods of viticulture, bring real added value to the grape varieties (Sylvaner, Muscat, Pinot gris or blanc, Riesling, Gewurztraminer), which find a perfect balance thanks to family expertise. The wines have a rare purity and an elegant texture, affirming the estate’s high reputation a little more with each vintage.

La Fromagerie René Tourrette keeps the tradition of cheese and the authenticity of true flavour alive. Led by Luc Segaux, this cheesemaker and maturer invites you to discover more than 150 cheeses, a variety of flavours born of the richness of our regions and of an exclusively artisan provenance.

For 42 years, this family-run house has flown the flag for the terroir of the South-West in the world of gastronomy. A specialist in foie gras and truffle, the company has developed exceptional expertise. It was the first company in the region’s foie gras sector to be recognised as a “Producteur Artisan de qualité” by the Collège Culinaire de France.

When the fine days arrive, Clarrisse is a hive of activity, and for good reason: they grow a prized vegetable that was once served on the plates of the princes and kings of Europe. It is the asparagus, a distant cousin of the leek and the onion, a delicate vegetable to grow that you must know how to enjoy during a very short season. The green spears have a more pronounced taste, the white are sweet and tender, the purple more fruity. In the large family shop “La Ferme Clarisse” there is also a wide range of top-quality regional farm products.

Butter, or “amann” in Breton, has been known to mankind almost forever, and some people are fanatical about it. Jean-Yves Bordier is a passionate artisan butter-maker who, since 1985, has understood the importance of preserving and perfecting the traditional, essential methods of the butter-makers of the past in order to produce great butters. This means the art of kneading it again, patting it and shaping it to achieve a silky texture, aromatic complexity, fine salt and a perfect balance of flavours.

For more than half a century, the village of Niedermorschwihr has been home to a baker, pastry chef, confectioner, chocolatier, ice-cream maker, grocer and caterer all in one. This is a house of international reputation that honours a family, a heritage and an expertise. In the kitchens is the fairy of sweet things, Christine Ferber, who, starting from exceptional fruit, creates one delicacy after another, among them jams raised to works of art for their taste, their texture and the endless marriage of their components. After the “Mangas”, Christine Ferber is a celebrity in Japan!

It is today the only independent manufacturer processing foie gras in Alsace. Here the raw goose and duck livers come from 100% natural farms. Marc Haeberlin and other great chefs source from this house for the quality and consistency of its products. It also serves discerning private customers through a collection built around foie gras: mi-cuit, fresh, and preserved with a long shelf life which, contrary to received wisdom, improves with age and so develops all its flavours.

In season, he is the specialist in preparing game for chefs. He also cooks organic, artisan dishes based on traditional Alsatian recipes, which private customers will find in the shops of the “Herrscher” brand, in its restaurant in Colmar, in the “Grand Frais” aisle across the Grand Est, or in a few neighbourhood butchers...

This discreet house of négociants-éleveurs, named “Henri Pion”, is today the ambassador of prestigious wine estates in the world of gastronomy. This trust rests on a reputation built over time (70 years of expertise) with 450 winegrowers, that is 2,500 wines tasted every year. With this experience behind them, Olivier and Christian Pion work every day with sommeliers, starred chefs and restaurants on the creation of their wine lists. Estates as prestigious as Romanée-Conti, Domaine Henri Gouges and Domaine Leflaive... place their trust in them.

Every morning, in the shop at Bennwihr-Gare, a wide range of products arriving directly from the ports of France and from Rungis is delivered to the stalls of the Sirop brothers. Fish, shellfish, crustaceans... are labelled “Pêche durable”. This public eco-label guarantees fishing that preserves the seabed and avoids non-target species. As the fishing method must by law appear on the labelling of fresh and tinned products, be vigilant before you buy.

Sylvie Coquet allows herself every boldness in the world of ceramics and puts innovation at the heart of her work, shaking up tradition. The result is poetic works of the art of the table, yet her work goes well beyond existing artistic movements. With the complicity of certain starred chefs, she creates a coded, symbolic universe that is, in a way, the reflection of each of their tables. Well known for the excellence of her work, her workshop-laboratory has been awarded the “Entreprise du Patrimoine Vivant” label.

Rigorous and expert, Mr Didier Kuhn is a perfectionist who places the jewellery and watchmaking skills, acquired over several generations, at the service of beauty. At the heart of his two shop-workshops, “Roedelsperger 1898” and “Longinus 1891”, his creations achieve the feat of being both timeless and resolutely modern, true works of art. Making a single piece of jewellery sometimes requires different trades: designer, model-maker, stone-setter, jeweller, polisher... Each demands technical skill, precision and passion, and so many specific areas of expertise, which are mastered here in-house.

A high-quality whole cream is distinguished above all by its terroir of origin, the quality of the pastures, the climate and the collection area, the breeds of dairy cow, the producers’ commitment to a demanding specification, and swift collection... all of this has a definite impact on the quality of the milk and therefore of the cream to come. Next comes the dairy’s expertise, the second essential pillar in obtaining a cream with light, milky aromas that performs well in the kitchen and in pastry (whipping capacity, hold, stability when cooked or thawed...). Do not hesitate to visit your dairy when possible: it is instructive!

A name that has been indispensable for more than a hundred years in the world of fresh truffles, and also of preserved ones (first-boil, sterilised in a single pass), which guarantees undeniable quality with no alteration of the aromas. In the workshop in Cahors, Élisabeth and Pierre-Jean create remarkable truffle products alongside a varied selection: foies gras, truffle oils, vinegars and butters...