Chez Claire - Menú

"in the Lorraine village of freybouse, about a three-quarter hour away from saarbrücken, family run the “Chez Claire”. Here the history of the French cuisine is kept up and cooked in the sense of past generations.We are on our way in Lorraine today. somewhere between st. avold and saargemünd. the photographer, who accompanies me today, comes to sleep: “A beautiful landscape. I have never seen such a lot!” hilly landscapes with further view, wonderful white and lakes, small mountains, but also wide flats. all this has a very special charm. Lorraine is the unknown beautiful, whose beauty you have to discover. one falls in love with this one mostly only at the second sight. but this happens in everyday life sometimes.Nobody in senfsoßewir reach freybouse. somehow slept and felt at the end of the world! a scene, as from an old French film. opposite the church lies the restaurant “Chez Claire”. front is the entrance to the bar, right hand it goes into the restaurant. family is our host today. claire stands with her manhood in the kitchen, her sister sabine brot behind the counter. in restaurant accompanies saalchef anthony paralovo guests.Chefköchin claire koenig - photo:Jennifer weylanddas restaurant “Chez Claire” was originally a small bar in the parental farm and now offers homemade dishes based on products of the region and from its own garden. all in a cozy and sympathetic ambiente. in the bar, the inhabitants of the village of an derke meet. on the right a small room with modern furniture. we are kindly welcomed. we are brought to the restaurant where claire koenig awaits us.In the beginning everything has already been with the great parents, marie and albert koenig. the two had a farm, the grandmother came from the Alsace, the grandfather from the place the couple founded this restaurant. that was 1897. before, they had opened a milk business, and then a food trade. then the gastronomy. when in this epoche guests travelled with the horse, they could also sleep with the coenigs – in the heu, and grandmother supplied them with food. opa took care of the horses. with her brother albert and her sister sabine opened clairekoenig years ago the restaurant again. the claim of the house: cook like once the grandmother. and I can confirm: they have made it!m the daytime fills up the dining room of the “Chez Claire” - photo:Jennifer weylanddas “Chez Claire” is a traditional country house as I love it. it is always an indescribable pleasure to eat in such houses where the traditional cuisine still lives. it is not 12 o'clock when the first guests arrive. claire koenig offers three different small menus each day. who wants, but can also eat à la carte. goes also.At 12.30 a.m. there is a real driving force here. on our day of visit there is a menu with couscous, one with wing and the third with salmon.The next room is occupied every day by the primary school from the village. there the children do not expect to eat as hot in Germany. the small dips daily in the restaurant and get a separate children's menu, which is acquitted with the school. I call that healthy diet.Only addressed how she came to cook, claire smiles and says: “I am autodidactin with some further education. I close my eyes, think of my grandmother, and then I know what to do. cuisine du Cœur, traditional!” with love. “I think the soul of my grandmother has penetrated my soul,” she laughs. There are the dishes that most people can no longer cook at home. or they want to discover because their own grandmother still cooked so much. cute in senfsauce for example, royalin pastry or calfs head on traditional art with sauce gribiche.Sabine brot and restaurant manager anthony paralovo appreciate good wein. - Photo:Jennifer weylandsonntags the restaurant is always booked out, she explains. their guests also regularly celebrate all family-proofs with it. the menus on the printed map are also called “Menu Terroir”, “Menu Tradition” or “Menu Traditionel”. but there are others, such as “Menu Marché”, “Menu de la mer” or “Note Gourmande”. all with a really excellent price-convention.There are other dishes daily, all fresh and homemade. a map of the seasons. here the history of the great French cuisine is held up. with a lot of heart and respect before the kitchen services of the old. also the decoration of the small restaurants does the chefin itself. even at desserts, the water in the munde merges with me: crème brulée, moelleux au chocolat or tulpe des fruits frais, sorbet maison, millefeuille à la fraise, sorbet maison!Almost changing dishes, all fresh and homemade the young also find flame-cakes or pizza for drink in the bar. the wine card is a typical French, but a good level: weine of the loire, sauvignon blanc, pouilly fumé. or from the rhône: crozes hermitage or saint joseph, for example. from burgund, of course, the Languedoc-Rousillon, from bordeaux or the elsass. and more. anthony paralovo guides the impeccable service and advises the guests of the house very much.Now a small espresso to leave before we go home. he is not so long, because actually freybouse is almost in front of the door. We need 43 minutes to saar bridges. For so long, many French big cities need to work in the morning. it is a delightful way to a kitchen, as it celebrated grandmother. ...Rolf klöckner is an honorary member of the European Institute for Food and Nutrition. His long-term and successful efforts were decisive for the renunciation to teach children how to cook as a basic culture technique. INFO:Chez claire25, grand Rue,57660 freybouse, frankreichtelefon 0033-387017471Ruhetag: Mondayfurther infos on facebook under “Chez Claire”"