Monday: 12:15 – 13:30, 19:15 – 20:45
Tuesday: Closed
Wednesday: Closed
Thursday: 19:15 – 20:45
Friday: 12:15 – 13:30, 19:15 – 20:45
Saturday: 12:15 – 13:30, 19:15 – 20:45
Sunday: 12:15 – 13:30, 19:15 – 20:45
Think to offer
Valid in more than 57 establishments
Embodied Atmosphere
Between its passionate red walls, the gastronomic restaurant (Michelin star green star, 4 toques in Gault) La Table du Gourmet is the pure expression of the Brendel Universe: a refined and designer space housed in a Renaissance building from 1539. When yesterday’s history meets today’s, the big bang gives birth to an embodied decor, a prelude to an inspired journey in Riquewihr.
The total commitment of a chef to sustainable and responsible gastronomy, in homage to nature and his Alsatian land. Because the expression “cultivating one’s garden” could have taken root here, Jean-Luc Brendel gardens at will, composts, sorts, raises his chickens and produces his honey. Author of a cuisine that is both thoughtful and free, fresh, a cuisine of the essential, of cultivated or wild products, of emotions and travels, he signs his plates in green. Emotional upheaval and eco-responsibility.
Cadre atypique
Climatisation
The medieval village of Riquewihr is said to be one of the most beautiful in France. Remarkably preserved, it shelters pretty little cobbled streets, where half-timbered houses stand side by side.
It’s no wonder that Jean-Luc Brendel chose this Alsatian gem to settle down.
Nearly thirty years ago, the chef literally fell in love with the hamlet, and particularly with one of its buildings over 500 years old. Like an unexplained attraction, love at first sight.
He then left his biology studies to open, with his sister, a winstub, a sort of local bistro with simple and tasty cuisine. The chef has the carefree attitude of his twenties, a brief experience, gained at Trois-Lièvres, the restaurant run by his mother, and a vocational certificate in his pocket.
No matter! Self-taught, he works intensively, day and night, to train himself, to offer a different cuisine. Today, the modest winstub has become a beautiful Michelin-starred restaurant.
A convinced locavore long before it was fashionable, Jean-Luc Brendel created in parallel a biodynamic vegetable garden, where vegetables, edible plants, sometimes rare, and more than a hundred varieties of herbs and flowers coexist. Going beyond simple agricultural cultivation, the chef has also given life to an ornamental garden, called “The Medieval Garden”, combining perfect geometry, charm and authenticity.
It’s “an extraordinary garden”, as the song goes, with a thousand scents and smells, memories, a place of culinary inspiration, gourmet, it’s an amazing geometric garden. It’s a nursery of emotions, spread over 7500 m2, where the chef likes to stroll between the paved alleys, to lose himself in his creative “bubble”. Cultivated in biodynamic, organic and permaculture methods, the flowers, aromatic herbs and forgotten vegetables bring an original and above all original touch to the overflowing imagination of the starred chef, who speaks fervently of his love and respect for his vegetable garden. More than 350 varieties are planted in the Kobelsberg Gardens: dogwood, dragon bean, helianthus, hammer and Petrowski turnip, Bonnotte potato, tomato (black Blue bayou, trilly, horned Andean), carrot (gniff, Kyoto), beetroot (Alvro Mono, black queen, Petrouchka cylindra), Peruvian oca, skirret, Anared strawberry, goji berry, ox horn pepper, Mexican tarragon, pineapple sage, rubine Brussels sprouts, mirabelle plum… rare varieties that challenge with their depth, their typical taste and texture, a true emotional and creative upheaval for the chef.
