The Villé Valley, the cradle of eaux-de-vie, is the perfect setting for an extraordinary evening. The event, organized in collaboration with the Jos. Nusbaumer distillery and the 48° Nord hotel and its chef Frédéric Metzger, offered an immersive gastronomic experience that I am delighted to share with you.
Immersion in the Art of Distillation
The evening began at 18 p.m. at the Jos. Nusbaumer distillery in Steige. Warmly welcomed by owner Nicolas Lombart and Johanna Carbonnet, we were introduced to the fascinating world of distillation. The tour of the still room, where the base for the evening's cocktails is created, was captivating. Johanna held our attention by revealing the secrets of their handcrafted spirits.
An innovative welcome cocktail
At 19 p.m., we went to the terrace of 48° Nord in Breitenbach. There, Lucas Gacitua-Petit, the 2023 World Cocktail Champion, was waiting to guide us in creating a specially crafted welcome cocktail. Accompanied by refined appetizers prepared by Frédéric Metzger's team, it was a promising start to the evening ahead.
Upon arrival, a large table outside awaited us, offering a magnificent view of Sélestat and the Black Forest. All the necessary tools for making the first cocktail were laid out on the table. Lucas guided us step by step in making a Basil Smash, using purple basil. Everyone was able to make their own cocktail before enjoying them with appetizers prepared by the 48° Nord team.
A four-part gastronomic experience
At 19:30 pm, we took our seats at the large table set up inside for dinner. Frédéric Metzger delighted us with a four-course menu, each dish a true work of art both visually and in terms of taste.
- Starter : quince brandy cocktail with brown butter and elderflower, served with a delicious variation of asparagus with elderflower.
- Main course : a composition based on candied turnip with honey and a pollen beurre blanc, accompanied by a cocktail with mirabelle brandy, melio and mint.
- Second course : trout with brown butter emulsion and potato juice, trout eggs, and a Williams pear brandy cocktail, complemented by a whey emulsion.
- Dessert Strawberry with strawberry mead and strawberry tuile, with a cocktail made with 48° Nord gin and strawberry Koso liqueur. For those who had to drive, Lucas offered a non-alcoholic version of the cocktail.
Meet
Frédéric and Lucas took the time to present each dish and cocktail, making the experience even more personal and enriching. Their approachability allowed for friendly and informative exchanges with all the guests.
Upcoming dates and practical information
Food and cocktail enthusiasts can enjoy this experience on June 25th and August 27th, with each session offering a different menu featuring seasonal produce. The price for the evening is €70 per person, all-inclusive.
This evening is a shining example of the rich gastronomy of the Villé Valley and the creativity of its artisans. A unique opportunity to discover local flavors through culinary creations and inventive cocktails. Don't miss the chance to reserve your place for an unforgettable evening!