La Nouvelle Auberge
Creative French-Alsatian / Breton · Colmar · Wihr-au-Val (~15km W of Colmar, Munster Valley) · Michelin One Star · Chef Bernard Leray
La Nouvelle Auberge in Wihr-au-Val (Munster valley) marks 30 years of Bernard and Martine Leray's tenure in 2025. Bernard Leray, a Breton who trained under Bernard Loiseau and earned his star at 24, brings a maritime and refined Loiseau-school sensibility to the Alsatian mountain setting. The gourmet restaurant (upstairs, €65–120 menus) features snail soup in beef consommé, blue crab with daikon and goat's cheese, pike-perch with salsify and black truffle, and duck foie gras terrine with rosehip jelly. Downstairs, Le Bistrot (from €27) serves accessible Alsatian brasserie fare.
9 Route Nationale, 68230 Wihr-au-Val, Alsace, France, Colmar
- Michelin 2025
Menu
Tasting Menu
- Gourmet Menu — Seasonal (92) — Bernard Leray's seasonal gourmet menu — changing regularly to reflect the Munster valley's produce and Leray's Breton-Alsatian fusion philosophy.
- Le Bistrot — Alsatian Brasserie Menu (27) — La Nouvelle Auberge's ground-floor bistro: accessible Alsatian brasserie fare (choucroute, baeckeoffe, tarte flambée) from €27. Open weekday lunchtimes — a democratic entry to the Leray universe.
Dishes
- Mediterranean Blue Crab — Daikon Tagliatelle, Valley Goat's Cheese (27) — Mediterranean blue crab with daikon radish tagliatelle (cut into noodle-width strips), fresh Munster valley goat's cheese purée, and orange vinaigrette — Leray's Breton maritime instinct meeting Alsatian valley produce.
- Duck Foie Gras Terrine — Rosehip Jelly, Toasted Brioche (27) — Duck foie gras terrine with red wine shallot chutney, rosehip jelly, and toasted brioche — a 30-year house classic. The rosehip jelly (from Vosges wild roses) provides a tart, fruity acidity that cuts through the terrine's richness.
- Colimaçon Snail Soup — Garlic Parsley Jus, Beef Consommé (28) — Alsatian snail soup with garlic parsley juice, clear beef consommé, and snail fricassée toast — a refinement of the classic Alsatian snail preparation. The crystalline consommé shows Leray's Loiseau-school precision in stock-making.
Wines
- Pinot Gris d'Alsace — Munster Valley Selection (11) — La Nouvelle Auberge's wine programme is exclusively from the Munster valley wine commune of Turckheim (just north of Wihr-au-Val): Pinot Gris from the Brand Grand Cru (one of the most celebrated Grand Crus in Alsace, on volcanic soil, producing wines of great concentration and spicy richness) and the Pinot Blanc from the valley floor. Leray's commitment to the Munster valley extends to the wine list; no wine from outside the valley appears in the programme. By the glass.
Phone: +33 3 89 71 07 70
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Related restaurants
- Award-winning restaurants in Colmar
- More from chef Bernard Leray
- Auberge du Cheval Blanc — Strasbourg (2 Michelin stars)
- Auberge au Bœuf — Strasbourg (1 Michelin stars)
- La Table d'Olivier Nasti — Colmar (2 Michelin stars)
- Auberge Frankenbourg — Strasbourg (1 Michelin stars)
- Le Feuillage — La Cheneaudière — Strasbourg (1 Michelin stars)