[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.4″ _module_preset=”default”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” custom_margin=”-58px|auto||auto||”][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n
This winter, Komptoir K\u2019<\/strong> opens a new chapter in its gastronomic history and offers a unique experience, designed as a subtle dialogue between cuisine and mixology<\/strong>.<\/p>\n Every Thursday and Friday evening<\/strong>, the restaurant transforms into a sensory playground. Working hand in hand, Chef Christophe Chabanneau<\/strong> and mixologist Markus Sippe<\/strong> compose precise pairings where the bite becomes a pretext for tasting<\/strong> and the cocktail, its natural extension<\/strong>. <\/p>\n The homemade foie gras<\/strong>, melting and delicate, accompanied by onion confit<\/strong> and lightly toasted brioche<\/strong>, finds its balance in a Marquise Sour<\/strong> with gentle citrus notes. In a non-alcoholic version, the White Grape Silk<\/strong>, based on Chardonnay juice and verjuice, brings freshness and elegance without compromise. <\/p>\n The homemade smoked salmon<\/strong>, served with a crispy potato waffle<\/strong>, pairs with the vegetal vivacity of the Dill Vodka Collins<\/strong>, where Beluga vodka and dill harmonize perfectly.<\/p>\n A selection of matured cheeses<\/strong> invites richness with the Honey Cognac Sour<\/strong>, a silky cocktail with accents of honey and lemon. To complete the experience, the menu also offers fines de claire oysters<\/strong>, enhanced with vinegar caviar, homemade Gromperekichelcher<\/strong> served with their compote, as well as several variations of Flammekuchen<\/strong>, ideal for sharing.<\/p>\n Gourmet fusion<\/strong> is a new way to get together after work: [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Gourmet fusion This winter, Komptoir K\u2019 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 […]<\/p>\n","protected":false},"author":4,"featured_media":254714,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-258520","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n
The vegetable dips and hummus<\/strong>, meanwhile, are enjoyed with the lightness of the non-alcoholic Basil & Lemon Spritz<\/strong>, or with the Thym & Zeste<\/strong>, an aromatic long drink where the gin reveals all its herbaceous freshness.<\/p>\n
a fluid, contemporary, and gourmet moment, to be experienced at Komptoir K\u2019 by Kaempff-Kohler<\/strong>, Place Guillaume<\/strong>, in the heart of the city.<\/p>\n