In 1921 Bugatti‘s founder Ettore Bugatti decided to establish an exclusive venue where he could receive his customers. He united three of his friends Lucien Weissenburger, Charles Spindler, and René Lalique and created the prestigious residence called Clos Sainte Odile. Lucien Weissenburger was the owner of a winery in the Vosges mountains and running the restaurant was assigned to him. Charles Spindler was, among other things, responsible for the carvings on the beams of the half-timbered house. And artist René Lalique created some of the building’s exclusive interior design such as the matching wall lights. Ettore began to receive customers in this extraordinary place and shared his love of the cuisine with them there. Clos Sainte Odile has since evolved and transformed into La Fourchette des Ducs – a gourmet restaurant located in the heart of the small village of Obernai, in France.
For more than 20 years now, head chef Nicolas Stamm and manager Serge Schaal have been preserving the spirit of Ettore Bugatti at this restaurant which has been awarded two stars in the Michelin Guide. The Winter Room features wall lights designed specially by René Lalique as well as Ettore Bugatti’s favorite spot right by the fireplace, which is one of a kind worldwide.
The traditional dishes prepared by two-Michelin-starred chef Nicolas Stamm and his team are reinterpereted and arrive on the plate with a touvh of modernity. Thus, traditional Alsatian recipes from the time of Ettore Bugatti are regularly reinvented at La Fourchette des Ducs. “While it is not always possible to replicate the dishes exactly from bygone times, we do try to encapsulate the essence of the recipes – exactly as the atelier in Molsheim does with its manufacture of Bugatti vehicles,” says Nicolas Stamm.
During the holiday season, the restaurant will be offering its guests a special selection of traditional Alsatian desserts. The chariot de Noël dessert cart features 15 exceptional desserts such as Sapin de Noël (Christmas tree), Tarte aux Poires (pear tart), and Tarte de Linz. Tarte Obernoise dessert is especially cherrished as it was served around 100 years ago on Ettore Bugatti’s wedding day.
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