Jean-Yves-Schillinger (**) – Alsace

Food: French classic
Address: 17 Rue de la Poissonnerie, 68000 Colmar, France
Phone Number: +33 (0)3 89 215 360
Website: http://www.jean-yves-schillinger.com/
Guide Michelin: 2 stars
Gault & Millau: 16
What I paid:  90 € (4-course menu, including wine, water and coffee. Per person.)
Visited: November 12, 2016

On our little weekend trip were we initially departed from Zürich (Switzerland) to Schwarzwald (Germany) and ate at the two 3-stars restaurants Schwarzwaldstube and Bareiss, we then steered towards Alsace (France) where we had Colmar as our first stop.

Colmar, the capital of the Alsace wines, situated near Germany and Switzerland between the Vosges and the Rhine, Strasbourg and Mulhouse, offers visitors an enthusing glimpse of a 1000 years’ European history.

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Colmar with restaurant JY`S on the upper right (i.e. the red building)

Nestled among vineyards, its traditional houses, canals, floral displays, amazing cuisine, famous wines and charming accommodation make Colmar an outstanding microcosm of Alsace – showcasing its lifestyle, conviviality and hospitality – the key features of its unique, exceptional welcome.

Besides its 67,000 inhabitants, Colmar retains a ‘country town’ atmosphere which contributes so much to its charm. Wonderfully preserved from the ravages of time, its homogenous historical center is classed as a ‘protected area’ and has benefited from careful restoration and ongoing improvements for more than 20 years.

 

Unfortunately, as this was just a short weekend trip, we did not have that much time for this lovely area, but we at least had time to have a lunch at the 2-star restaurant Jean-Yves-Schillinger, or JY’S for short.

A connoisseur of fusion cuisine, chef and owner Jean-Yves Schillinger puts his creativity at the service of his constant search for new combinations of flavors, sublime taste sensations, based on fresh products of first quality staged with a refined aesthetics. Remaining faithful to local know-how, he surrounds himself with local producers to ensure the quality of the ingredients of each dish.

Since we also had a dinner scheduled at the 3-stars restaurant Auberge de l’Ill in the evening, we “only” opted for the 4-course menu this lunch.

MENU 4 PLATS
——-–––––––

Amuses bouche

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Amuse bouche

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Amuse bouche

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Bread

Foie gras frais de canard aux coings
Foie gras, fresh duck with quince

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Dos de maigre cuit en cylindre avec des gnocchis de potiron, navets boule d’or,
émulsion aux cèpes
Back of cooked lean cylinder with pumpkin gnocchi, turnips golden ball,
porcini emulsion

jean-yves-schillinger-6

Filet de mignon de veau roulé sur des légumes thaï, purée de carotte au curcuma, jus légèrement pimenté
Fillet of veal rolled cute on Thai vegetables, carrot puree turmeric juice lightly spiced

Deux services de pré-dessert

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Two pre-dessert services

Torche aux marrons déstructurée avec un sorbet au cacao amer
et éclats de marrons confits
“Torche aux Marrons” decunstructured with bitter cocoa sorbet and
shards of candied chestnuts

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Mignardises
Treats

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Summary: A pleasant and a very good value lunch! My only complaint is that the meat was too dry, even though I asked to have it medium rare (and that in France…).

 

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