We have eaten in the gourmet restaurant a second time in 5 years. The first time, it was very good. The chef was already decorated by a Michelin star and was known for his style which is rooted in the region and that leads together with the excellent wines of the Mosel Valley to spectacular results. This time, Mr. Ruessel served us a dinner that was simply perfect.
I chose the "small" Landart menu that foresees 4 dishes and I added the cheese which made it a culinary discovery starting with a perfectly grilled duck breast (accompanied by a duck liver mousse) and followed by grilled mullet on quinoa and petites legumes. Main course was an equally perfectly cooked venison. I added before the sweet part a collection of regional and French cheeses and enjoyed finally an apple tart.
All this was accompanied by a selection of wines by the glass that were very good (although I would have chosen maybe a more traditional Riesling grand cru for the starter and a pinot noir from Baden or Burgundy with the venison).
My wife who is vegetarian asked for a veggie alternative. This time I called the Landhaus some days in advance and the result was equally spectacular (including a soup made of parsley roots and the pumpkin "pralines").
The Landhaus is rated by Michelin with 1 star and by Gault Millau with 18 points. Although I am strong believer in the "Guide rouge", I feel that the coilleagues from GM are with 18 points closer to the truth.
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