La Fourchette des Ducs

La Fourchette des Ducs in Obernai presents a modern, terroir-rooted interpretation of Alsatian gastronomy. The house philosophy is to "sublimate tastes" and to prolong the enchantment of a moment through refined, generous cooking that often reworks regional tradition into original and harmonious combinations. Co‑proprietor Serge Schaal brings service-minded, scientific rigor to the dining room, and the team emphasizes benevolence, attention and impeccable hospitality; the restaurant received a Michelin Service Award in 2024. The restaurant occupies a historic Bugatti-era building with seasonal dining rooms and a terrace that blends period marquetry, René Lalique elements, contemporary art and Baccarat crystal. Two seasonal ambiances alternate: a Winter Salon steeped in Bugatti-era history with René Lalique fixtures and warm marquetry, and a Summer Salon with a large terrace and an airy, light-filled feel. The overall vibe is elegant, warm and quietly artful. The cooking is modern, Alsace-rooted and terroir-driven, treating tradition as material for creative reinvention. Dishes favour assertive flavours, refined technique and occasionally surprising but harmonious pairings while highlighting top-tier ingredients such as lobster, foie gras, caviar, truffles and local poultry including the rescued Alsatian "poule noire." Nicolas Stamm-Corby trained at the Alexandre Dumas hotel school and worked with Jean Schillinger before opening his first small restaurant at 25 and establishing La Fourchette des Ducs in 2000; the kitchen later earned Michelin recognition, including two stars. Specialties include Homard Bleu Breton with Pétrossian caviar, foie gras d'oie served by the spoon, Noix de Coquille Saint-Jacques carpaccio with black truffle and a Poulette de Bresse for two with black truffle. The house presents the Terroir Végétal® vegetarian tasting menu and pastries by Benjamin Mornay, notably a Moka & Chocolate dessert; the restaurant has been recognised for "Passion Dessert" since 2019.