Spa, Hôtel**** et Restaurant

Chef Pierre Weller orchestrates a contemporary Alsatian narrative at La Source des Sens, where technical precision meets seasonal intuition in Morsbronn-les-Bains. The journey often commences with his award-winning duck foie gras, a mi-cuit preparation paired with ginger-infused butternut and the earthy bitterness of coffee-scented celery. Weller’s commitment to texture is evident in the charred leeks, which provide a smoky counterpoint to the silkiness of a confit egg yolk and the saline depth of smoked eel. Seafood is handled with translucent delicacy; line-caught maigre is presented alongside spinach-ricotta cannelloni and a vibrant saffron-laced sauce. For the carnivore, the Charolais beef fillet is reimagined in a Rossini style, featuring poached foie gras and a crisp, golden cromesqui. Each plate is a visual symphony, balancing architectural plating with a profound respect for the terroir’s mineral integrity.