Au Chasseur

The story

Au Chasseur Colmar: Award-Winning Modern Regional Cuisine

The chef and the kitchen

PP Clément leads the kitchen at Au Chasseur in Colmar, where his modern regional cuisine emphasizes responsibility and strict seasonality. Critics recognized this precise approach immediately, awarding the restaurant fifteen points from Gault & Millau upon its reopening. The former Top Chef contestant trained across Switzerland and Berlin before settling into this role. He builds each plate around sharp contrasts and unapologetic flavor profiles rather than restrained technique.

Standout plates

The kitchen applies this same contemporary Swiss cooking philosophy to every plate on the menu. A grilled lake trout arrives dressed in a sour red beet and hibiscus sauce alongside house-smoked mayonnaise. Green asparagus follows in a double cream and wild garlic base, balanced by quick-pickled onions. The main course features a well-marbled beef entrecote resting on a spelt buckwheat risotto enriched with morel cream and oyster mushrooms.

Room and atmosphere

Architect Charly Jolliet updated the interiors of this historic establishment while preserving its original stone walls. The floor plan divides into two distinct zones that serve different paces of dining. Guests gather in the front area for casual tapas and afternoon aperitifs. The rear space offers a quieter setting for the full six-course chef tasting menu.