Monday: Closed
Tuesday: Closed
Wednesday: 09:00 – 23:00
Thursday: 09:00 – 23:00
Friday: 09:00 – 23:00
Saturday: 09:00 – 23:00
sunday: 12:00 – 16:00
Think to offer
Valid in more than 57 establishments
For the respect of people and the environment
Under the leadership of Caroline and Jérôme Koehler, the Auberge du Cheval Blanc is a gourmet restaurant attached to its terroir and to responsible consumption.
An inn with a subtle blend of conviviality and refinement.
A restaurant that focuses on local producers, the seasons and exceptional products. Welcome to the Auberge du Cheval Blanc.
Welcoming guests to Westhalten since 1785, the family-run inn is a member of the Étoiles d’Alsace, as well as of the professional network, L’Alliance des Cuisiniers, committed to sharing and educating everyone about taste, and to providing fair remuneration to producers. L’Alliance des Cuisiniers hosts a number of convivial events for gourmets and the curious. Above all, we offer generous, festive, delicate and innovative cuisine, respecting the terroir that is the soul of Alsace. Jérôme Koehler is the referent for Alsace and takes his role to heart.
Cadre exceptionnel
À emporter
A “good, clean and fair” restaurant in Westhalten
Chef David Hoffer highlights local producers, seasons and exceptional products. And if the product is not local, it tells a story. Always respecting the terroir and responsible consumption. Thus, the chef invites you to discover foie gras in 3 courses according to Gilbert Koehler. A tasting of foie gras from the Schmitt farm in Bischoffsheim, recognized throughout the region for its breeding of geese, ducks and black hens from Alsace. The foie gras is poached, pan-fried with seasonal fruits and in a duo of toast cooked and raw with fleur de sel. It goes divinely with a Clos Zwingel 2016 Pinot Gris from Domaine Léon Boesch.
Slow Food: the Alliance of Cooks
Slow Food brings together several networks of benefactors. In particular the Alliance des Cuisiniers , a network of professionals who work in the education of taste through their activity. Thus, the Auberge du Cheval Blanc in Westhalten is one of those local players who defend the values of “good, clean and fair”. Each year new projects are born in France and around the world. The objective is to raise awareness among the population and professionals in the catering trades. As you can imagine, Jerome Koehler is very active in the field of Slow Food. This is also the reason why it is the Haut-Rhin referent.
Game time
Jérôme Koehler is as attached to his land as he loves stories related to gastronomy. Hare à la Royale, boned, stuffed and cooked for a very long time, allowed Louis XIV to enjoy game without chewing too much. At the Auberge du Cheval Blanc, Chef David Hoffer makes this locally-hunted hare, stuffed with foie gras and truffles, which he enhances with a mythical sauce linked to blood. Pinot Noir “V” Clos St Landelin, a very powerful and animal wine, completes this seasonal culinary experience.
