Monday: Closed
Tuesday: Closed
Wednesday: 12:00 – 13:30
Thursday: 12:00 – 13:30, 19:00 – 20:30
Friday: 12:00 – 13:30, 19:00 – 20:30
Saturday: 12:00 – 13:30, 19:00 – 20:30
Sunday: 12:00 – 13:30
Think to offer
Valid in more than 57 establishments
An invitation to epicurean delights at the gateway to the Munster Valley
At the entrance to the Munster valley, this “new inn” is a refurbished former coaching inn. On the first floor, an Alsatian bistro serves lunch on weekdays. Upstairs, you’ll find a gourmet restaurant in a beautiful beamed dining room.
The product, for the love of taste. That’s how La Nouvelle Auberge’s cuisine could be summed up, inspired above all by the joy of flavors. Everything converges towards this quest, with ingredients naturally the primary source of inspiration. Respect for them, combined with a mastery of gastronomic savoir-faire and rigorous training, are the guiding principles of our authentic cuisine.
A culinary identity that can be understood in the light of the terroir that the Chef works with: Alsace and, more particularly, the Vallée de Munster, a setting of unspoiled nature, are a source of inspiration, a rootedness that Bernard Leray deeply respects, because “you always have to know where you are”. His cuisine is a highly personal interpretation in which the terroir coexists with a gastronomic culture of excellence.
Between Colmar and Munster, at La Nouvelle Auberge, the chef and his team naturally draw on this proximity, a soul, products and a singular terroir that can be found on the plate, in the glass and in the refined, natural-colored setting.
Reinventing, sharing, transmitting: everything contributes to making your culinary experience authentic and unique.
Terrasse
Climatisation
Parking privé
While taste has many facets, for Bernard Leray it is above all the result of working with the product. This enthusiastic cultivation of ingredients, so characteristic of his savoir-faire, is a direct heritage from Bernard Loiseau, who was, in his own words, “his second father”. Along with respect for the product, Bernard Leray would say that the great chef from Saulieu also passed on to him the “taste for taste” which, along with respect for the product, is the driving force behind his profession. An inquisitive palate, always on the lookout to develop his know-how and, above all, to maintain the desire to always do better.
Bernard is a chef whose training is broad and rigorous. This demanding and sometimes self-dictating apprenticeship has given him an accomplished mastery of culinary know-how in its various forms: from pastry-making to terroir cuisine, from military kitchens to the brigades of Michelin-starred restaurants. From these varied experiences, he drew an unshakeable love of the profession, an inquisitive mind and a solid general culture, thanks to which he earned his first star at the age of 25.
The chef works with a selection of suppliers, mainly local, from Alsace and the Vosges, who are true partners all year round. The richness of this wild terroir, between mountains, forests and rivers, offers a variety of products (fish, game, spices and wild flora) that Bernard Leray strives to bring to life in his recipes, respecting the typicality of the ingredients.
He is also a member of the Slow Food association, which enables him to keep up his discovery of new products, particularly those from traditional cultures that have sometimes been rehabilitated.
