Le Cammissar

Le Cammissar in Ribeauvillé offers modern, seasonally driven cuisine that valorises Alsace’s products and local terroir. Named for the painter Auguste Cammissar, menus span the weekday market lunch L'Esquisse du jour to the Menu d'Auguste, dishes presented as works inspired by the painter; selected by the Michelin Guide. The dining room occupies a carefully modernised half‑timbered house dating from 1470, where tradition meets contemporary design. Seating is arranged to offer a visual culinary journey in a refined, warm atmosphere. Modern gastronomic French cooking focuses on seasonality and Alsace producers, sublimating common regional products into colourful, flavourful plates. The kitchen highlights high‑quality fish, meats, fruits and vegetables sourced locally. Thomas Eblin (Head Cook) trained at Le Maximilien (one Michelin star), worked as chef de partie at the three‑star Auberge de l’Ill, and opened Le Cammissar on 20 March 2022 as his first restaurant. Specialties include Homard Breton au citron vert, artichauts poivrades, sauce Dieppoise; Marbré de foie gras de canard en terrine mi‑cuit; Carpaccio de langoustines bretonnes, crème de raifort; Pavé de sandre, crémeux de chou‑fleur et navet, émulsion Dashi; Noix de Saint‑Jacques poêlées, garniture terre et mer; Poitrine de porc du Mont‑Ventoux, sauce brune aux épices de Noël.