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Pastry chef Jordan Gasco and head sommelier Jean- Baptiste Klein invite you to partake in an unforgettable Tea Time experience Wednesday to Sunday from 2 p.m. To 6 p.m. Surrounded by the sensorial decor of the Marius Bar, savor gourmet creations that combine the excellence and elegance of top-quality products without forgetting to add a fun and enjoyable touch that will bring back childhood memories. Among these creations are the 100% Tahitian vanilla dessert, the Cocoa Pod created with Venezuelan Criollo chocolate, the slice of Gugelhupf in a trompe l’œil style, and an original take on Proust’s madeleine. In harmony with such delights, the tea menu offers a selection of pure, specific, and niche products from all over the world. Because for head sommelier Jean-Baptiste Klein, Tea Time is more than just an experience; it’s a journey.
Enjoy a morning immersed in the kitchen of two-star chef Olivier Nasti in Kayserberg. Go and explore the secrets of a Master Craftsman's inventive cuisine, at the heart of his team in his restaurant “La Table d’Olivier Nasti”.
The Alsace Wine Route has become a jewel in Alsace’s crown! Visit without further delay, and explore its festive and indulgent traditions (fairs, gourmet walks, Christmas markets). During your getaway, whether in your car or on a stroll, be amazed by the wonderful landscapes of shimmering colors.
During your visit to the heart of the vineyards, we suggest exploring the secrets of the world of Alsace wine-growing. In each village, Alsace producers will welcome you in for cellar tours and tastings. During this getaway, let yourself be guided by what will certainly be a wonderful memory for your eyes and your taste buds.
In the heart of the Alsace wine-growing region, Kayserberg is the typical village par excellence on the wine route, a picture-postcard Alsace village! Here, you’ll find plenty of tradition: a historic center full of charm with its half-timbered houses, with geraniums in the windows, cobbled streets and overlooking the village, the medieval château.
