Monday: 12:00 – 18:00
Tuesday: 08:00 – 18:00
Wednesday: 08:00 – 18:00
Thursday: 08:00 – 18:00
Friday: 08:00 – 18:00
Saturday: 09:00 – 18:00
Sunday: Closed
Think to offer
Valid in more than 57 establishments
Small kitchen of the Garden
Between tea room and bistro, Jadis & Gourmande makes every effort to make small dishes according to the seasons and the terroir.
Originally, the tea room in Colmar only offered a few pies, quiches and pies. But thanks to the quality of their product, customers have asked for the salon to serve lunches. What the owner has put in place in addition to investing in a larger space to expand its offer and satisfy all its customers.
Today, the property has a personal garden. It benefits in particular from aromatic herbs, vegetables and salads. The Koehly organic farm provides the complement. As for the cheeses, they come from Quesnot. Every day, in addition to the menu, the Chef offers 1 dish of the day, 1 quiche, 1 meat and vegetable lasagna for vegetarians. While for dessert: fruit pies and Alsatian apple strudel.
In winter enjoy a good meal in the heart of the Christmas market of Colmar. But do not forget to book otherwise you will be the victims of its success. And in summer, enjoy the splendid terrace in the center of traditional Alsatian buildings.
Cadre atypique
Service continu
Terrasse
A neat and local work
Sophie Kempf Stempfel surrounds herself with a chef and a pastry chef to offer quality seasonal cuisine. Everything is imagined by experienced people. The chefs are willing to work with local producers. They stock up on meat at the Jauss butcher’s shop, cheese at the Saint Nicolas cheese dairy at Jacky Quesnot or fish at Le Chalut.
The chef pays great attention to maintaining a very suitable quality-price ratio by using authentic products. Attention is paid to ensuring that the dish of the day never exceeds 13 euros. He suggests beautiful pieces of meat from the butcher to delight his customers composed mainly of regulars.
The creation of the restaurant / tea room
Sophie has a 10-year mountain bike career, during which she won several medals such as second place at the 1994 World Championships in downhill. She decides to return to an environment she has already been around, cooking. Indeed, Sophie comes from a family of bakers and pastry chefs of now 5 generations. His parents also owned the Kempf bakery in Colmar.
Very sociable in character, she admits to wanting to create her tea room for a long time. She therefore embarked on the opening of Jadis & Gourmande.
An exceptional tea room in Colmar
More than qualified chefs
Daniel Zengler is the restaurant’s head chef. He first learned the trade at the Hotel des Vosges in Strasbourg and at the Crocodile. He then left France to find a job as a conductor at the Freilichtmuseum Hessenpark in Germany. He stayed there for about fifteen years and then returned to Alsace where he worked at the Pâtisserie du Musée in Colmar. And for more than 13 years now, he has been working within the Jadis & Gourmande team where he offers traditional dishes mastered to perfection.
As for pastries, the chef is Jean-Yves Weibel. He has been present for 7 years now and already had many experiences before. First trained at the Ruhlmann pastry shop in Colmar and then with Jean-Paul Sitter. The chef prepares refined pastries that he has perfected over the years such as his delicious lemon, mirabelle plum or raspberry pies or his other desserts such as his rum baba or apple strudel. There is something for everyone.
