Served at
Auberge de l'IllA historic 2-Michelin star restaurant in Illhaeusern, Alsace, known for its gourmet French and Alsatian cuisine and elegant setting by the river Ill, part of the Haeberlin family legacy.
A well-cooked venison dish, noted for its perfectly prepared meat.
Venison refers to the meat obtained from deer. This term can encompass any edible part of the animal, including internal organs. Similar to beef or pork, venison is categorized into specific cuts, such as roast, sirloin, and ribs.
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A historic 2-Michelin star restaurant in Illhaeusern, Alsace, known for its gourmet French and Alsatian cuisine and elegant setting by the river Ill, part of the Haeberlin family legacy.
The acclaimed chef who leads the culinary team at Auberge de l'Ill, continuing the Haeberlin family's culinary legacy and creating the restaurant's signature dishes.
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