Our restaurant:

The Restaurant Moschenross welcomes you for a moment of relaxation to lunch or dine, in a clear dining room with contemporary atmosphere.

Your taste buds will enjoy the card of the varied dishes according to seasons'.

Our Head of Kitchen Isabelle PONTAL, combines savours and tradition with quality and freshness of her products.



The Restaurant is closed Saturdays midday and Sundays evening.


[ Click here ] to discover our Chief's speciality.

Our farandole of dishes made with much care to satisfy you:

For the amateurs of snails, a variation of 4 receipts going from Persillade to Almond puff pastry...

Scents of the Ocean with the suggestions of the market:

• Shelled crawfish pan fried, in a shellfish sauce
• Roasted scallops, in a saffron sauce
• Baeckeoffe of fish, etc...

Perfume of the undergrowth:

• Veal kidneys with Boletus
• Girolles in puff pastry

A traditional note of the Alsatian Soil:

• Fricassee of Chicken in a Riesling sauce
• Beef Filet, in Black Pinot sauce

Our heart's choice for a crusty Wafer of Pig footNotre and Sauerkraut in a fine Potato crust

Variation of our Menus from 17 to 41,50 Euros:

• "Gourmet"
• "Discovery"
• "Prestige"
• "Epicurean"

Our Goose liver, pates, desserts are carried out by our care, the quality of our products and of our service are our best publicity.

The alliance of our wines with our dishes represents for us the pleasure of the Table, which we wish to make you share.

WAFER of PIG'S TROTTER and SAUERKRAUT
Head of kitchen Isabelle PONTAL - Head Pastrycook Jérôme PONTAL


INGREDIENTS :

* 4 pig's feet
* 250 grams of sauerkraut
* 400 grams of potatoes
* Onions
* Potato flour
* 1 glass of Riesling

DECOR :

* Green salad, carrots, cherry tomatoes, 2 decilitres of gravy


PREPARATION :

* Pig's Feet :
 - Cook the pig's feet with the vegetable trimming during 4 hours
 - Bone
 - Reserve

* Sauerkraut :
 - Cook the sauerkraut with onions returned beforehand in goose grease
 - Add a glass of Riesling and the aromatic trimming
 - Cook on soft fire for 3 hours

* Dice the pig's feet in dices of 1 cm

* Cut the potatoes in slices of 1 mm thickness

* Add a soupspoon of potato flour

* In an anti-adhesive mould lay out the potatoes in rosette, inside put at the bottom sauerkraut, then add the dices of pig's feet, close again the rosette.

* Cook the wafer in the mould in an oiled frying pan 10 minutes on each side at 200° . Drain on an absorbing paper.

* Place the wafer in the centre of the plate and decorate with 4 spoonfuls of sauerkraut capped with a engraved half cherry tomato.

Our Head advises you, to enjoy with it a Riesling REBGARTEN 1997, of the Cave Vinicole of Pfaffenheim.

Good Appetite!