RESTAURANT LE CLOS DE LA RAVINE
APACH

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Did you know ? The Restaurant le Clos de la ravine is the first French address in the Three Border Country after having crossed the German and Luxembourg borders; And if there is one thing we can say without hesitation, it is that this house does honor to our territory! Simplicity, generosity and tradition are indeed the key words of the chef, Eric Schneider, who concocts tasty little dishes based on local products grown, harvested, or made near the restaurant ... or even on the spot. Indeed, the chef makes his own duck foie gras and salmon smoked in beech wood. On the menu, from the gourmet burger to the cordon bleu, including the monkfish medallion or the scallop skewer, everything here is cooked with passion and love of good products. So we can tell you that for the "frog legs" evenings, it's better to book in advance because it's so good... and I swear, you'll lick your fingers! Moreover, the strawberry season has just started at the Ferme du Chambeyron, that's why the chef suggests you to finish your meal with his famous strawberry tulip accompanied by his scoop of Ritzing ice cream. So, what if you took advantage of a nice hike, a visit to a vineyard or to the European Schengen Center; or even a shopping trip to our Luxembourg and Saarland neighbors to enjoy a good meal at La Ravine?


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©Le Clos de la Ravine

16-18  rue Nationale

57480 APACH

Voir le site internet

 03 82 83 69 43

 email

Page Facebook

Page Instagram

Horaires de service :

Jours de fermeture :
Fermé le mercredi



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And if there is one thing we can say without hesitation, it is that this house does honor to our territory!
Simplicity, generosity and tradition are indeed the key words of the chef, Eric Schneider, who concocts tasty little dishes based on local products grown, harvested, or made near the restaurant ... or even on the spot. 
Indeed, the chef makes his own duck foie gras and salmon smoked in beech wood. 
On the menu, from the gourmet burger to the cordon bleu, including the monkfish medallion or the scallop skewer, everything here is cooked with passion and love of good products. 
So we can tell you that for the "frog legs" evenings, it's better to book in advance because it's so good... and I swear, you'll lick your fingers! Moreover, the strawberry season has just started at the Ferme du Chambeyron, that's why the chef suggests you to finish your meal with his famous strawberry tulip accompanied by his scoop of Ritzing ice cream.
So, what if you took advantage of a nice hike, a visit to a vineyard or to the European Schengen Center; or even a shopping trip to our Luxembourg and Saarland neighbors to enjoy a good meal at La Ravine?
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