Rémi's taste slate in Liebsdorf in Sundgau in Alsace.

Fans of fried carp can be reassured: at the Willigs, restaurateurs from father to son for several generations, tradition is preserved in the kitchen. Normal, since "we were among the first to offer fried carp," explains Antoine Willig, who took over the family inn in 1966.

“At the time, people didn't go to restaurants too much and we mainly worked for weddings on Saturday evenings with around forty guests. We advertised with coach operators who were then organizing fried carp outings. The Bas-Rhinois prefer them with a beer batter, the Haut-Rhinois with semolina…” Ah, the tastes! Fried carp always figure prominently on the menu at Le Soleil, as does beef coarse salt or calf's head. His son Frédéric remains in the line. » I worked at Jenny's in Hagenbach. Our base is indeed traditional cuisine, with a daily menu for workers but also retirees who come 2 to 3 times a week. In season, we also offer pork products.”

But his son Rémi, who represents the sixth generation of the Willigs, does not intend to stop there. Without touching traditional cuisine, it offers more elaborate dishes on its slate. “I worked at the Cheval-Blanc in Westhalten, at the Hostellerie d'Alsace in Cernay. This is where I learned traditional gourmet cuisine At the Capucins in Belfort, I discovered the spices that I like to associate with local products. His velouté
of carrots with masala spices and a wild garlic pesto is a real delight.

Just like his interpretation of stuffed cabbage with leek, a scallop and chorizo ​​mousseline with a lemony coral emulsion and paprika tiles.
However, Rémi hasn't forgotten Sundgau's favorite fish. He also works carp, but differently. On this day, he serves a delicately smoked carp steak with a sweet and sour radish salad, miso and a drop of wasabi.

“These dishes are on the slate that I only offer in the evening, from Sunday to Friday. You have to see it on our Facebook page,” explains Rémi, smiling at his grandfather Antoine, who admits that he does not always like the dishes prepared by his grandson. "I don't really like what I don't know," he admits. With us, in the Sundgau, it's traditional cuisine and people come for that. But it is true that in the evening there is another clientele who likes to discover other flavors. As for the dessert, it is more traditional: half an apple cooked Tatin style, with a buckwheat crumble and an apple sorbet.

A dessert of which Antoine Willig proudly points out that “the apples come from our orchard. On one hectare we have fruit trees and a vegetable garden where we grow tomatoes, zucchini, beans, leeks, celery, gherkins, aromatic herbs...” Only products that can be found on the menu of this very nice family hostel.

INFO

Hotel-Restaurant Au Soleil, 17 Rue du Général Giraud, 68 480 Liebsdorf
Tel. 03 89 40 80 24.
Closed Thursday and Friday evening, Saturday all day