the new-generation “flammekueche”
Opposite Le Chambard, the Flamme&Co restaurant offers another vision of Alsatian gastronomy, serving an emblematic dish in a new way: the “flammekueche”.
Here, tradition and modernity go hand-in-hand to offer guests an original cuisine in a warm and contemporary setting.
The “flammekueche” comes in about thirty different versions, from savoury to sweet. As a starter, a meat course, a fish course or even a dessert, it always has a common base and structure: a tart base cooked on stone and filled according to your wishes and the Chef’s suggestions to make this an essential and original Alsatian dish.
the Chef Maxime Voinson
At Flamme&Co, the Chef Maxime Voinson breaks with the codes of the traditional “flammekueche” to offer original “flammekueches” that follow the seasons. Cep mushrooms, goat cheese and honey, king prawns and scallops, banana and chocolate, be amazed by the creations of the team supervised by Olivier Nasti, Best Craftsman of France.
In a trendy, modern and relaxed setting, savour the flammekueches at the Flamme&Co. The wood oven is open onto the dining room so that you can admire the work of the Chef and his team, especially if you decide to sit at the bar.
Mickael, the restaurant manager, will be delighted to welcome you and accompany you throughout your meal to help you make new discoveries.
In addition to the “flammekueches”, the restaurant also serves salads and soups. Always in a welcoming setting, where it is possible to savour the generous and delicious dishes with family or friends with just your hands and a roller blade.