The restaurant Le Percheron in Ostwald offers dishes from the sea with an Alsatian touch.
Originally from Perche, Chef Éric Lamperrière illustrates his know-how in a subtle blend of Norman and Alsatian traditions.
At Percheron, seafood is often represented, with annual seafood platters and varied mussel bouchots recipes from July to December.
Nestled near the fireplace or at home (all dishes are also to take away!), you will be in the best conditions to enjoy delicious meals.
Find all the news of the fish restaurant in Ostwald on their website.
In winter, come and place yourself near the fireplace to taste the Norman Cotriade, it is a pot of fish and shellfish according to arrivals.
Let yourself be tempted by the Le Cordon Bleu with Black Forest ham, Rossini-style deer fillet or veal kidneys with cider and morels.
For this spring, the chef advises you to come and taste the famous asparagus of Alsace coming directly from the farm, you can taste them in the form of puff pastry with morels or scallops, spicy sauce.