The story
Au Pont M sits at the heart of Wissembourg’s Petite Venise, with a view of the Saint-Pierre-et-Paul church and a quiet courtyard along the Lauter river in summer. The restaurant is run by chef Philippe Meyer and his wife Maud, who manages the dining room and the wine list. Diners find a warm, unpretentious setting where the focus is squarely on the plate.
Philippe Meyer describes his cooking as “100% made in-house,” built from quality ingredients. His approach is deeply rooted in the region: the restaurant’s website lists a long network of local partners—from the goat farm Chèvrerie du Windstein to the organic Waldmühle flour mill, and from the Lechner farm for foie gras and duck to the Beiner butcher shop in Wissembourg. Game comes from the local Mundat hunting association. This commitment to Alsatian and French producers defines the kitchen’s Alsatian and modern cuisine.
The current carte reflects the season. Starters include a Vitello Tonnato-style rosé veal with caper beignets and hazelnuts, or a langoustine bouillon with coconut, lemongrass, rice noodles, and prawns. For mains, there is zander fillet with a snail-and-frog-leg cromesquis, mashed potatoes, and white wine sauce; Iberian pluma with confit Noir de Bigorre pork belly and Fregola Sarda carbonara; or matured French beef entrecôte with potato gratin, Cecina de Leon, and truffle cream. Desserts range from a tatin-style Alsatian apple with chocolate-caramel mousse to a chocolate dome with white coffee mousse and passion fruit. A midday formula (starter, main, dessert) is offered Tuesday through Friday.
Au Pont M holds a Michelin Recommended distinction, an acknowledgment of the consistent quality and the Meyer team’s dedication to locally sourced, thoroughly homemade cooking. The restaurant’s place on the wattafork index reflects this credible, award‑grade standing.
Recognition
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