The story
La Vieille Forge opened its doors in 1986 inside a 15th-century house in Kaysersberg. For years, Rémy Gutleben and his wife ran the restaurant. Today, their daughter Laurine carries the flame. After training under Olivier Nasti, Meilleur Ouvrier de France, at the two-Michelin-starred Le Chambard, she earned the title of Meilleure Apprentie de France in 2010. Two years at Maison TroisGros followed, then she returned to take over the family kitchen.
Laurine now works alongside her companion Antoine, sommelier Wilfried, second chef Arnaud, and the team of Chloé and Noha. Their modern cuisine is creative and gastronomic, built on fresh, seasonal products. The Michelin Bib Gourmand, awarded for good quality and good value cooking, reflects the consistency and care in every plate.
The menu changes with the seasons, but signatures like the "perfect" egg cooked at 64°C with green asparagus cream, crumble, and Alsatian bacon often appear. Foie gras with seasonal jam and homemade brioche, langoustine carpaccio with citrus and Timut pepper, and a ballotine of guinea fowl stuffed with foie gras in a vin jaune jus are typical of Laurine’s precise, flavour-driven style. Her signature dish is the Filet de Bœuf Rossini – beef fillet with black truffle and pan-seared foie gras.
A seven-course discovery menu lets guests experience the full range of her cooking. For those who prefer a shorter meal, set menus offer entrée, main, cheese or dessert. A junior menu is available for children under 12.
Sommelier Wilfried and Antoine have assembled a wine selection that pairs with each course. Guests can choose from three to eight glasses, tailored to the meal. The list highlights local Alsace bottles alongside artisan selections, making the most of the region’s rich viticultural heritage.
La Vieille Forge is open for lunch and dinner Tuesday through Saturday. The dining room, with its stone walls and warm lighting, sits within the original 15th-century forge – a setting that feels both historic and quietly contemporary.
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