Menu to Taste

L'Atelier du Peintre

Modern French / Creative · Colmar · Colmar centre historique (near Martin Schongauer's former studio) · Michelin One Star · Chef Loïc Lefebvre

L'Atelier du Peintre (the Painter's Workshop) pays homage to Martin Schongauer, the 15th-century German Renaissance painter who worked in this Colmar neighbourhood. Chef Loïc Lefebvre has held his Michelin star since 2011 in a beautiful 15th-century house with modern chic interior. His 'taste above all' philosophy produces dishes like marinated Marennes oyster with green apple and dill, matured Salers beef tenderloin with red wine sauce, and an extraordinary white asparagus ice cream appetiser. Two tasting menus: Petite Galerie (5 courses, €73) and Grande Galerie (7 courses, €89–120).

1 Rue Schongauer, 68000 Colmar, Alsace, France, Colmar

  • Michelin 2025

Menu

Tasting Menu

  • Petite Galerie — 5 Courses (73) — The shorter 'Small Gallery' format — 5 courses of the Atelier's creative modern French-Alsatian cuisine. Ideal for lunch or early dinner.
  • Grande Galerie — 7 Courses (104) — The full Atelier du Peintre tasting menu — 7 courses in the 'Grand Gallery' format. Lefebvre's complete seasonal progression from oyster through beef to dessert.
  • Lunch only (3 courses) (55)
  • 7-course tasting menu (89)
  • 7-Course Lunch Tasting Menu (145)
  • Lunch Tasting Menu (55)

Wines

  • Pinot Blanc d'Alsace — House Aperitivo Wine (9) — L'Atelier du Peintre's house white: Pinot Blanc from the Colmar wine hills — the grape of the Alsatian everyday table, with gentle fruit, soft acidity, and universal food compatibility. Lefebvre serves this as the default opening wine before the meal — available by the glass throughout the meal. The Pinot Blanc (and its Auxerrois blend partner) is Alsace's most approachable wine and the one that most naturally accompanies the region's rich cooking.

Dishes

  • Grilled red mullet with chorizo, artichoke fricassée & lemongrass foam (40)
  • Demi Breton lobster, green apple, crème fraîche & dill (40)
  • Duck foie gras & Loire eel, celery texture (32)
  • Marinated scallops, iodized tzatziki, herbed egg white & shrimp consommé (31)
  • Droits de reproduction et de diffusion réservés-Copyright LE PARISIEN (2011)
  • Déjeuner (Lunch) (3)
  • Galerie Collection (145)
  • Supplement – Aged Cheese (23)
  • Supplement – Osciètre Caviar (19)
  • ↳ Supplement: Aged cheese (23)

Cocktails

  • Menu Déjeuner (lunch only) (3)
  • Cheese supplement (23)
  • Osciètre Caviar supplement (19)

The Experience

A minimalist room in a historic setting and built around the chef's counter.

  • Atmosphere: Minimalist
  • Setting: Historic, Chef's counter

Phone: +33 3 89 29 51 57

€€€

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