The Parc Obernai: brand-new cuisine
We welcome in the 4th generation of the founding family at the helm of the Parc Hotel, a legendary establishment in Alsace located in Obernai. Founded over 60 years ago, this former family home/household, which has turned into a four-star hotel over the years, knows exactly how to preserve its unique architect, rich with timber, oriel bay windows and the region’s typical sloping roofs. The hotel comprises of 62 bedrooms and suites, all decorated in either a traditionally Alsatian style or along more modern lines. Maxime Wucher took over in 2010 after an international career. Today, he is joined by his sister Marie who takes charge in the patisserie, having worked with Christophe Michalak at the Plaza Athénée and has recently been recognised as pastry chef of the year by the 2015 Pudlo Guide. Her companion Cyril Bonnard oversees the kitchen, having trained at Meurice alongside Yannick Alleno and at Pierre Gagnaire, before jetting off to Las Vegas and Joël Robuchon. Aged 33, 28 and 21 respectively, this young trio inspires freshness in the world of hospitality and Alsatian gastronomy! In the restaurant, which takes on an elegant and very contemporary look, relish a dinner of goose foie gras with a citrus marmalade terrine, toasted kugelhopf, fregola-sarda white asparagus, steamed Pollock with green asparagus in Arbois wine, and finally panna cotta with strawberry meringues and marshmallow poppies…For lunch, head for the Stub, where local dishes remain the stars of the hotel. As for Waydelich’s bar, which has also undergone some changes, the lounge offers an entirely red atmosphere. In celebration of the arrival of sunny days, the hotel has devised a beautifully named “Coup de Foudre” offer, which includes one night in a double room, “Live Cuisine” buffet breakfast, acess to the Asiane spa and a taster menu dinner of 5 dishes served with particular wines, organised by this brilliant duo. A.F.-M.