Introduction / Presentation

Olivier Pasternak took the helms of the Auberge du Moulin, located in Plobsheim and settled in a magnificent Alsatian half-timbered building, on the summer 2016. Inspired by the strong identity of the setting, he has given a new boost to the cuisine and the decor.

In this way much renovation has been done in order to modernize the kitchen’s technical area, create a new bar, a new Stammtisch (a large table for group meetings) and reconfiguring the outside, mainly with the renovation of the wonderful terrace that may accomodate more than 150 guests.

Regarding the cuisine, quality is on the focus : we only propose you homemade meals giving an advantage to local products. The Auberge’s speciality is the Tarte Flambée (flammekueche) prepared on the respect of tradition and baked in a wood-fired oven, qualities that make it to be approved by the «Confrérie du Véritable Flammekueche d’Alsace» (Fellowship of the Real Alsatian Flammekueche). The Auberge is renowned by other Alsatian recipes, as the Wadele (pork knuckle), braised in blonde beer or gratined with Munster cheese, the veal head with ravigote sauce or the Bouchée à la Reine (vol-au-vent-filled with meats and cream) among many others. The large and assorted menu, completed with seasonal and daily suggestions, will offer satisfaction to every different taste.

At the end of 2016, the determination and struggle by Olivier and its staff have been rewarded with the inscriptions on the «Petit Futé» a «Gault & Millau» gastronomic guides.