Komptoir K’ Gourmet fusion

Gourmet fusion

This winter, Komptoir K’ opens a new chapter in its gastronomic history and offers a unique experience, designed as a subtle dialogue between cuisine and mixology.

Every Thursday and Friday evening, the restaurant transforms into a sensory playground. Working hand in hand, Chef Christophe Chabanneau and mixologist Markus Sippe compose precise pairings where the bite becomes a pretext for tasting and the cocktail, its natural extension.

The homemade foie gras, melting and delicate, accompanied by onion confit and lightly toasted brioche, finds its balance in a Marquise Sour with gentle citrus notes. In a non-alcoholic version, the White Grape Silk, based on Chardonnay juice and verjuice, brings freshness and elegance without compromise.

The homemade smoked salmon, served with a crispy potato waffle, pairs with the vegetal vivacity of the Dill Vodka Collins, where Beluga vodka and dill harmonize perfectly.

A selection of matured cheeses invites richness with the Honey Cognac Sour, a silky cocktail with accents of honey and lemon.
The vegetable dips and hummus, meanwhile, are enjoyed with the lightness of the non-alcoholic Basil & Lemon Spritz, or with the Thym & Zeste, an aromatic long drink where the gin reveals all its herbaceous freshness.

To complete the experience, the menu also offers fines de claire oysters, enhanced with vinegar caviar, homemade Gromperekichelcher served with their compote, as well as several variations of Flammekuchen, ideal for sharing.

Gourmet fusion is a new way to get together after work:
a fluid, contemporary, and gourmet moment, to be experienced at Komptoir K’ by Kaempff-Kohler, Place Guillaume, in the heart of the city.