Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
Au Soldat de l’An 2 Restaurant of a Grand Chef Relais & Châteaux and hotel in town
1, rue de Saverne 57370 Phalsbourg (Lorraine) France Tel. : + 33 (0)3 87 24 16 16 Fax : + 33 (0)3 87 24 18 18
E-mail : soldat@relaischateaux.com Website : http://www.soldatan2.com/ Owners and Maîtres de Maison: Georges Victor and Brigitte Schmitt Grands Chefs Relais & Châteaux: Georges Victor Schmitt and Michel Didelon
Weekly closing: Monday noon and Tuesday noon Annual closing: From January 2th to 17th, from October 28th to November 14th.
“You’ll never be a chef!” These were the words, spoken by my father when I was 14, which dashed my childhood dreams. So I turned to a different kind of “cuisine”: that of a herbalist bringing together all kinds of plants which I still combine in my lab.
I was also crazy about my father’s profession, he was an antique dealer, and I opened an antiques shop in an old barn in Phalsbourg. In 1975, cooking raised its devilish head again. I was inspired by the stone and timber of the old barn opposite the historic gates to the town and the castle, and transformed it into a restaurant which I named: “Au Soldat de l’An II”.
I started with regional specialities with whole menus designed round pork. It was 1982, right in the middle of nouvelle cuisine: I took the plunge and discovered what was new.
Another dream became reality in 2007 when I opened a charming hotel that became a Relais & Châteaux. My cuisine: give pleasure to people.
What was your most moving culinary experience? Every one of my visits to my neighbours, the Kleinsat L’Arnsbourg in Baerenthal is an exciting occasion: gourmet creativity goes hand in hand with generosity of spirit.
The most amusing kitchen incident you ever witnessed? A facetious reviewer had praised my tarte flambée (a mini version, in flakey pastry, served as an amuse gueule) saying that it was “the best in all of Eastern France” and a group of ladies turned up from Alsace to try it. I had to crank out dozens of them (they wouldn’t eat anything else) and obviously I didn’t charge them!
Your best piece of advice for amateur chefs? Follow your instinct and your heart: anything made with love can only be good.
France
