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
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Valid in more than 57 establishments
An Epicurean Invitation at the Gates of the Munster Valley
At the entrance of the Munster Valley, this “new inn” is a former post house renovated to new. On the ground floor, an Alsatian bistro serves lunch on weekdays. Upstairs, there’s a gourmet restaurant in a beautiful dining room topped with beams.
The product, for the love of taste. This is how the cuisine of La Nouvelle Auberge could be summarized, inspired above all by the joy of flavors. Everything converges towards this quest where ingredients are naturally the primary source of inspiration. Their respect, combined with a mastery of gastronomic know-how and rigorous learning, forms the guiding thread of an authentic cuisine.
A culinary identity that is understood in light of the terroir the Chef works with: Alsace and more particularly, the Munster Valley, a preserved natural setting, are a source of inspiration, a rootedness that Bernard Leray deeply respects because “one must always know where one is”. His cuisine is a very personal interpretation where terroir coexists with a gastronomic culture of excellence.
Between Colmar and Munster, at La Nouvelle Auberge, the chef and the entire team naturally draw from this proximity, a soul, products, and a unique terroir that are found in the plate, in the glass, and in the refined setting with natural colors.
Reinventing, sharing, transmitting, everything contributes to making your culinary experience authentic and unique.
Terrasse
Climatisation
Parking privé
While taste has multiple facets, for Bernard Leray it is above all the culmination of working with the product. This enthusiastic culture of the ingredient, very characteristic of the know-how, is a direct inheritance from Bernard Loiseau, who was, in his own words, “his second father”. Along with respect for the product, Bernard Leray will say that the great chef from Saulieu also passed on to him the “taste for taste” which, together with respect for the product, forms the driving force of his profession. A curious palate, always alert to advance his know-how and especially to maintain the desire to always do better.
Bernard is a chef whose training is broad and rigorous. This demanding and sometimes self-taught apprenticeship ensures him an accomplished mastery of culinary know-how in its various forms: from pastry to regional cuisine, from military kitchens to the brigades of starred restaurants. From these varied experiences, he will draw an unwavering love for the profession, a curious mind, and a solid general culture thanks to which he will obtain his first star at 25 years old.
The chef works with a selection of suppliers, mainly local, from Alsace and the Vosges, who are true partners throughout the year. 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 that respect the typicity of the ingredients.
He is also a member of the Slow Food association, which allows him to maintain his discovery of new products, particularly those from traditional, sometimes rehabilitated cultures.
