The story
In the heart of Haguenau, at 113 Grand’Rue, Grains de Sel occupies a fully renovated building beside the Halle aux Houblons. The atmosphere is described as chic and cosy, setting the stage for a dining experience that balances elegance with comfort. The restaurant is open for lunch and dinner from Tuesday to Saturday.
Chef Gilles Schnoering, a former second chef at the renowned Cheval Blanc de Lembach where he trained under Fernand Mischler, leads the kitchen. He and his team focus on modern cuisine where seasonal products take center stage. The menu evolves with the market, allowing the chef to express his creativity through dishes that highlight finesse and flavor. Vegetarians and guests with allergies are welcome; the chef adapts his cooking to accommodate dietary needs with notice.
Grains de Sel has earned a Michelin Recommended distinction, a testament to its consistent quality and thoughtful approach. The restaurant aims to be a partner for special occasions, from family gatherings and business dinners to casual meals with friends. Whether you are a passionate gourmet or a curious amateur, the team invites you to experience their culinary vision in a setting that feels both refined and inviting.
Recognition
Details
History
The paneled ballroom of a former hotel, now transformed into a bistro in the heart of Sainte-Croix, exudes nostalgic chic, while the seasonal and regional cuisine of young chef Gaëtan Joly is distinctly contemporary. During our autumn visit, the tiny pumpkin with confit onions, smoked tofu, and herb cream proved more convincing than the seared mackerel steaks served with overly tart kalamansi. The tender poultry from the Gruyère region on a spicy Tom Kha Gai base was well received, despite the superfluous parsnip chips. The main course, however, was slightly disappointing: the pike dumpling did not quite pair well with the Lake Geneva crayfish, and the dish itself lacked flavor. This was made up for, however, by the dessert featuring quinces slowly cooked in the oven à la Tarte Tatin, served with brioche cream and a pecan praline.
Location
