This region of France has the highest concentration of Michelin Starred restaurants in the world. When I learned of this fun fact, I just had to schedule a Michelin dining excursion into our itinerary! Having lunch under the pergola next to the scenic little river, surrounded by picture-perfect colorful houses was pure joie de vivre! Even the dress code seemed more casual in the summertime and the dining experience was definitely more relaxed than having lunch at a high-powered New York City Michelin Starred restaurant.
Aperol Spritz cocktails are a thing in France! For the first amuse bouche, we were presented with juicy olives dangling off S-hooks from a potted olive branch! Check out this creative presentation of olives hanging from an olive branch. For lunch, the 3-course menu is more than enough, considering all the extras that are included. Here are the highlights from our 3-course lunch menu: Of course, I jumped right into my food and totally forgot to take a picture of the menu!
Halibut, Hand-made Orecchiette with some sort of Field Mushroom this dish was soooo good. This is the main view of Colmar from the bridge. Colmar is located near the border of Germany. As with many Alsatian towns, Colmar is characterized by its colorful half-timbered medieval buildings evoking pages from a fairytale storybook. The old town, known as Petite Venise , has cobblestone streets running parallel to the river. Colmar is a minute train ride from the larger city of Strasbourg.
By booking ahead, they reserved a cozy corner table for us by the river. Aptly named after an order of monks devoted to good wine and food, Le Bernardin was founded in Paris in by the Le Coze siblings.
In La Liste , a ranking of the best restaurants in the world, Le Bernardin was named number one in the United States and number two in the world. The Le Bernardin story is very much a success story. It first earned one star, then two as the restaurant was carving out a niche in Paris. In Paris, Chef Eric Ripert worked at the Michelin three-starred Jamin under Joel Robuchon as the poissonnier , the chef responsible for the preparation of all fish dishes.
