The story
At L'Olivier in Munster, chef Olivier Lamard draws on experience gained in Michelin-starred kitchens – La Nouvelle Auberge, La Table du Gourmet, and Julien Binz – to create modern French cuisine built on fresh, seasonal produce. His cooking is grounded in the Alsatian landscape, with dishes that highlight the region’s best ingredients.
The restaurant offers two distinct ways to eat. At lunch from Thursday to Monday (excluding Sundays and holidays), a market menu is served, available in three variations. In the evenings, on Sundays, and on holidays, the full carte and the L’Olivier menu take over. The carte changes with the seasons: an egg cooked at 64°C with asparagus, peas, and a bear garlic hollandaise; foie gras from Ferme Puntoun, house-made with gewurztraminer from Maison Schoenheitz; or a fricassee of snails with spring vegetables and Colmar white mushrooms. Main courses include trout from Hans-Perrin farm in a bread crust, organic Alsace pork loin slow-cooked with sage jus, and lamb saddle with pea velouté. Desserts range from rhubarb with vanilla and hibiscus to a pavlova of strawberries, mascarpone, and basil, or a 64% Inaya chocolate soufflé.
L’Olivier holds a Michelin Bib Gourmand, recognising “good quality, good value cooking.” It’s a fitting nod to a restaurant that delivers precise, ingredient-driven modern cuisine without pretension – a place where the care put into each plate is evident from the first bite.
Recognition
Ambience
Details
Location
Facebook
X