Menu 2026 - La Nouvelle Auberge
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
April 1, 2026
Chef
Bernard Leray
Type of cuisine
French
All food photos (49)
Starter
- Snails from river Weiss soup, juice of garlic parsley, beef consommé in a cup and a slide of bread of snails fricassee
- €28
- Warm duck foie gras cutlet, vegetables
- €32
- Duck foie gras terrine, chutney of shallots and red wine, toasted bread with berawecka fruits with spices
- €28
- Noix de coquilles Saint-Jacques comme les faisait ma maman, revisitées à ma façon
- €28
Main course
- Squab "Le Colombier Salixien", juice of tasty squab, warm foie gras cutlet and its fleischnacka of pigeon as a stuffed cabbage
- €48
- Lamb from Quercy, lamb juice Ras el-hanout, Spring turnip, honey, lemon, thym
- €65
- Fresh fish according to deliveries from our fishmonger, and from our fisherman on the Leman lake, Eric Jacquier
- €48
Cheeses
- Selection of local cheeses
- €14
Dessert
- An organic lemon (cream, espuma, sorbet...)
- €16
- Meringue, mousse and creamy of different chocolates from Cluizel crispy praline and gavottes, chicory ice-cream, tonka cream
- €16
- Marc de Gewurztraminer soufflé and macerated grapes, green tea and lemon sorbet, kougelhopf as a toast
- €16
Frequently Asked Questions
Book a table
Are you a restaurant owner?
Register your Restaurant
Tell us more about you and we will contact you as soon as possible
Already a Client
Log in to TheFork Manager and contact us by Chat.