Schwarzwaldstube Baiersbronn

We have wanted to try the Schwarzwaldstube for a long time and finally we could make a stop during our short journey in Alsace. We went for lunch to this historical place lead by Mr Torsten Michel head chef.
They offered a small degustation menu for 195 Euro (5 courses), a Large degustation menu for 245 Euro ( 7 courses), a vegetarian menu for 165 Euro ( 6 courses)and the full a la carte section was also available.
We opted for the a la carte menu. For starter we had Bretonian lobster with brown crab, scallops, the creamy soup of muscat pumpkin and the roasted fillet of red mullet. All starters were delicious and really well completed.
The red mullet was perfectly cooked, the jus had great depth of flavours. Lobster was tender and perfectly balanced with the avocado and saffron dip, the creamy muscat pumpkin soup was just superb.
From the main course selection we had the sauté of veal kidney with sweetbread, venison with fried duck liver and the grilled Alsatian pigeon with fir honey and black pepper, tossed artichoke chips, lemon and ginger sauce. Mr Michel has added some Alsatian influence to his world class French cuisine, this was one of the best pigeon dish I have ever eaten.
The sauce of the veal kidney and sweetbread came with pickled pumpkin, young onions and creamy veal’s head sauce. was precisely cooked it had perfect flavour and acidity. The best dish of the lunch was the venison. Medallion of venison was served with fried duck liver, glazed pineapple and jus of braised venison’s shoulder in Bourbon Pointu. All were perfectly prepared, the quality of the various ingredients were top- notch, and the intensity of the sauces were all perfect.
The staff were on the highest level of professionalism, the service was all over excellent.
Glad we have managed to visit this remarkable place before the very heartbreaking fire which has unfortunately destroyed the building. We wish all the very best with rebuilding the place. Less

Did you see my full top 20 best dishes in 2018 list? If not, you can find it via the link in my bio. Schwarzwaldstube ⭐️⭐️⭐️ in Baiersbronn in Germany delivered one of my best dining experiences ever back in April. @torsten_michel took over from legend Harald Wohlfahrt last year and he has done it very convincingly. This dish consisting of enormous @maison_gillardeau oysters, oscietra caviar and Champagne sauce was so good. Product quality is everything at Germany's oldest three-starred restaurant .
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed #luxury #worlds50best #caviar #schwarzwaldstube Less

The Danish heat wave makes me want to have this lovely gin and tonic sorbet by ⭐️⭐️⭐️ Schwarzwaldstube @traubetonbach - obviously, it was based on @monkey47_dry_gin from the very same region .
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed #luxury #threestars #traubetonbach #schwarzwaldstube #gintonic #monkey47 #gin #summer #icecream Less

The petit four trolley at ⭐️⭐️⭐️ Schwarzwaldstube @traubetonbach is a real sweet treat - enjoy it with your coffee at the end of the meal .
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed #luxury #petitfours #sweet #chocolate #baiersbronn #traubetonbach #icecream Less

Rhubarb and raspberry dessert at the impeccable ⭐️⭐️⭐️ Schwarzwaldstube @traubetonbach - a beautiful spring dessert .
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed #luxury #dessert #icecream #baiersbronn #traubetonbach Less

Schwarzwaldstube @traubetonbach in Baiersbronn, Germany, is the oldest three Michelin-starred restaurant in the country. Has it fallen asleep resting on its laurels? No! Is it nothing but amazing and one of the most solid ⭐️⭐️⭐️-starred places I've come across. Do yourself a favor and book a table. This serving consisted of precious tuna belly, razor clams, cucumber, shoyu vinaigrette and wasabi foam. Amazing! .
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed #luxury #traubetonbach #schwarzwaldstube #tuna #baiersbronn #threestars #worlds50best Less

Who has not experienced the inflexibility of most high end restaurants when it comes to their tasting menus. Usually the entire table has to eat it, changes will be at best grudgingly accepted.
Not so here in the Schwarzwaldstube. The technically new 3-Star restaurant (due to the change from legend Harald Wohfahrt to Torsten Michel) surprises with ashtoning flexibility. Our polite request to have a little variation between the menus of the 2 diners was answered by an impromptu complete redesign of one of them!
The essence is, Torsten Michel deserves his 3-Stars. His cuisines is classical, as one would expect, the ingredients top notch and the execution flawless. The combination of flavours is very good.
The only remark one could possibly make would be that some of the dishes could improve by a small simplification to make it even more refined. The main ingredient is usually so good that it does not need a supporting ensemble of tastes and textures.
Stéphane Gass, the head sommelier, Iived up to challenge to bring us wines which are excellent while unknown and most of all good value for money.
Overall a grandiose experience, fine dining at its peak, delivered by a impeccable front office which is choreographed like a ballet. Less