Château Clervaux

With his fine tartelette of celery cooked in a salt and yuzu crust, chef Christian Ewen gives the humble vegetable the same billing as the rest. A mention for the crispy shiso leaf with capers, cheese and jalapenos which preceded a very elegant carpaccio of sampi with radish, cucumber and fennel, spiced up with a mango chutney. The evolution also shone through in the braised asparagus served with a runny egg, giving the dish a creamy texture. A command in the kitchen that still smacks of potential.

Opening hours

Monday Closed
Tuesday Closed
Wednesday Closed — 19:00-20:00
Thursday Closed — 19:00-20:00
Friday Closed — 19:00-20:00
Saturday Closed — 19:00-20:00
Sunday 12:00-13:00 — Closed


Christian EWEN Chef

Our partners

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