Monday: Closed
Tuesday: 11:45 – 13:45, 19:00 – 22:00
Wednesday: 11:45 – 13:45, 19:00 – 22:00
Thursday: 11:45 – 13:45
Friday: 11:45 – 13:45, 19:00 – 22:00
Saturday: 11:45 – 13:45, 19:00 – 22:00
Sunday: Closed
Think to offer
Valid in more than 57 establishments
Travel for a meal
Colorful gastronomic journey in Colmar
Between fusion of world flavors and friendly atmosphere, at La Chèvre Qui Rit, eating well is synonymous with travel. The kitchen is open to the dining room to affirm a proximity with the guests, which does not prevent the establishment from turning into a gastronomic table over time. The plates of the gourmet restaurant of Colmar are a visual and gustatory pleasure: an ultra-colorful farandole of products from small local and organic producers.
Here, we also act in favor of others, by offering dishes for the homeless through the association The Order of Malta.
Since the opening, in just 2 years, the gourmet restaurant of Colmar, La Chèvre Qui Rit, has distributed more than 1000 meals!
À emporter
Terrasse
DISCOVER DISTANT LANDS
Thanks to his travels in Morocco and Asia, Chef Sylvestre prepares entirely homemade dishes, with fresh and local products. He suggests pork in several cooking: from meat raised outdoors at Mont Ventoux, the breast is braised in Asian broth, colored in frying and caramelized in cooking ice. Served on a bed of mesclun, it is sprinkled with a fresh blend of Asian herbs, pickle onions and crushed peanuts.
A DISH THAT IS ALL THE RAGE!
The restaurant offers a dish that is all the rage: Bo Bun is a hot/cold Vietnamese salad with rice vermicelli and an assortment of crisp hand-cut raw vegetables, all seasoned with a homemade Nuoc mam sauce.
A meat version : pulled pork cooked for 12 hours in a bath of 5 spices, soy and small nems.
A vegetarian version : fried tofu marinated in Gochujang soy, sesame oil and vegetarian spring rolls.
DISCOVER DISTANT LANDS
Thanks to his travels in Morocco and Asia, Chef Sylvestre prepares entirely homemade dishes, with fresh and local products. He suggests pork in several cooking: from meat raised outdoors at Mont Ventoux, the breast is braised in Asian broth, colored in frying and caramelized in cooking ice. Served on a bed of mesclun, it is sprinkled with a fresh blend of Asian herbs, pickle onions and crushed peanuts.
A DISH THAT IS ALL THE RAGE!
The restaurant offers a dish that is all the rage: Bo Bun is a hot/cold Vietnamese salad with rice vermicelli and an assortment of crisp hand-cut raw vegetables, all seasoned with a homemade Nuoc mam sauce.
A meat version : pulled pork cooked for 12 hours in a bath of 5 spices, soy and small nems.
A vegetarian version : fried tofu marinated in Gochujang soy, sesame oil and vegetarian spring rolls.
