Cedric_Schwitzers_Gourmetrestaurant

Dear guests,

After our renovation work began in January 2023, we were allowed to move into the former premises of the hotel bar after 6 weeks. This was completely rebuilt under the sign of the gourmets.

In our French gourmet restaurant, food is cooked and served live before your eyes.

With a total of 4 tables and 4 to 6 seats at the “chef’s table” – where you have a direct view of the chefs’ work surface – there is now room for a total of 12 to 15 guests.

The Schwitzer family invites you on an exclusive journey of enjoyment! You can expect a first-class, creative and sophisticated six-course menu with fish and meat or vegetarian. Be our guest in our French gourmet restaurant when we conjure up and prepare tempting culinary delights for you live before your eyes with excellent culinary art and the highest product quality.

We look forward to your visit!

Translated with www.DeepL.com/Translator (free version)

THE Schwitzer's EPICUREAN JOURNEY
in the gourmet restaurant

French cuisine
Omnivore Menu

La Boule- Notre Mise en Bouche

RHINE PIKE / CUCUMBER / HORSERADISH / DILL

WILD HARE / WINEMAKER / FERMENTED PEPPER

PHEASANT / PÂTÉ LORRAIN / CHICORY / ORANGE BLOSSOM

CHAOURCE / ÉCLAIRE / PICKLED VEGETABLES

Le Menu

THE EIFFEL TOWER / KING OYSTER MUSHROOMS / PEAR / WILLIAMS

CARABINERO / PUMPKIN / PUMPKIN SEED OIL DASHI / CHILI

SCALLOP / PANDAN / IMPÉRIAL CAVIAR / GREEN ALMOND / QUINCE

OXTAIL / BRIOCHE / POINTED CABBAGE / PÉRIGORD TRUFFLE

PIGEON / RED CABBAGE / PLUMS / PURPLE CURRY / BORETTANE ONION

FRAGOLINO / ELSTAR BAKED APPLE / SOUR CREAM / HAZELNUT / QUATRE ÉPICES

Le Nid de Petits Fours

CANELÉ

ORANGE – CARAMEL – PRALINE

GINGERBREAD MACARON

Vegetarian menu

La Boule- Notre Mise en Bouche

SMOKED POTATO CREAM / CUCUMBER / HORSERADISH / DILL

PARSNIP / WINEMAKER / FERMENTED PEPPER

QUICHE LORRAINE / CHICORY / ORANGE BLOSSOM

CHAOURCE / ÉCLAIRE / PICKLED VEGETABLES

Le Menu

THE EIFFEL TOWER / KING OYSTER MUSHROOMS / PEARS / WILLIAMS

PATISSON / PUMPKIN / SEED OIL DASHI / CHILI

CELERIAC / PANDAN / GREEN ALMONDS / QUINCE

BRIOCHE / PÉRIGORD TRUFFLE / POINTED CABBAGE

MINI RED CABBAGE / PLUMS / BORETTANE ONION

FRAGOLINO / ELSTAR BAKED APPLE / SOUR CREAM / HAZELNUT / QUATRE ÉPICES

Le Nid de Petits Fours

CANELÉ

ORANGE – CARAMEL – PRALINE

GINGERBREAD MACARON

Cedric_Schwitzers_Gourmetrestaurant

Cédric Schwitzer´s Gourmet-Restaurant

Please understand that we only accept online reservations for Cedric Schwitzer’s Gourmet-Restaurant. For all other companies we kindly ask you to call us. Visit us at our French gourmet restaurant, which is awarded a Michelin star and 16 out of 20 points at Gault&Millau 2019. Whether with business partners or with friends and family – you will be spoiled with excellent culinary delights.

We look forward to seeing you at our French gourmet restaurant, which has been awarded a Michelin star, 8 pans in Gusto and 3 toques in black in the Gault&Millau. Whether with business partners or with friends and family – you will be spoiled all around with excellent culinary delights.

 

KITCHEN RECEPTION HOURS
Monday & Tuesday closed
Wednesday – Saturday 6 PM – 7.30 PM

Reservations can be made here online for up to four people at the date of your choice.

 

Reservations for groups of 5 people or more can be made via e-mail or telephone. On request, if the weather is good, your table will be set on our beautiful terrace.

 

If you suffer from incompatibilities or are a vegetarian, our cuisine will adapt so you enjoy.

 

For reservations over three months away, please call us on +49 (0) 7243 35 48 50 or send us an e-mail.

Our wine cellar is a potpourri of the finest terroirs, vintages and nuances. Every first Thursday of the month, Dominik Trick (Sommelier of the Year 2007 and Lecturer at the Heidelberg Hotel School) and Felix Daferner (Sommelier and Restaurant Manager at Schwitzer’s Hotel am Park) accompany you into the world of top wines. Cédric Schwitzer and his team create the dishes to the accomanying wines.

Our wines are priced to drink, so you have the opportunity to taste even the finest wine at a fair price-performance ratio. Find your favourite wine in a selection of 350 fine wines from the classic wine-growing regions of Europe. Our sommeliers Stephanie Schwitzer, Felix Daferner and Moritz Bierther will be happy to advise you on the selection of the right wine.

Never miss any news

In our newsletter we keep our guests informed. The Schwitzer’s world expands regularly.

And we celebrate this with offers, discounts or events. Don’t miss a chance to get a glimpse of the Waldbronn gastronomy!

Kingfish:

 

Fillet the raw Kingfish, skin and remove the bones, then cut the fillets into thin slices and place them in a hemispherical silicone mould by overlapping them slightly.

SOUR CREAM MOUSSE:

 

300 g of sour cream

3 leaves of gelatine

200 g whipped cream

1 small can of caviar

Salt, pepper, lemon juice

 

Warm up and stir 50 g of sour cream in a sauté pan and dissolve the pre-soaked gelatine in it, then add to the remaining sour cream. Mix everything together, season and taste. Then spread the mousse on the Kingfish and let it set in the fridge. When the mousse is firm, use a parisienne scoop to form a dip and fill it with caviar.

KALAMANSI GLAZE:

 

50 g Kalamansi Balsamic Vinegar

50 g Olio Verde

10 g lemon oil

1 knife tip of xanthan (jellying agent)

 

Mix everything together with the hand blender and set aside.

BEETROOT VINAIGRETTE:

 

200 g oxtail essence

1 piece of beetroot

20 g Kalamansi balsamic vinegar

1 knife tip xanthan

 

Bring the essence to the boil and marinate a peeled, grated beetroot in it for about 20 minutes. Strain, season with salt and taste. Emulsify 100 g of the passed extract with the Kalamansi balsamic vinegar and a bit of xanthan using a whisk.

Sour cream gel:

 

200 g of thick sour cream

300 g sour cream

200 g whipped cream

5 g Agar-Agar

Salt

 

Bring everything to the boil and place in the refrigerator to set. Then mix until fine with a blender and fill into a piping bag

 

To serve, carefully flip the Kingfish from the silicone mould into the centre of the plate. Coat the Kingfish with the Kalamansi glaze and pour some of the beetroot vinaigrette around the fish. Now decorate the fish with the sour cream gel, flowers and wild herbs.

Bon Appétit!

Schwitzer’s Pur – nº 20 - 2023

„Journey through Cédric Schwitzer’s cuisine“

Culinary Attunement

 Tartelette / pumpkin / vanilla / verbena / shallots confit

Pulpo / bottarga / smoked almonds / apple cider vinegar

Menu

Goose liver / tonka bean / cacao / cherry balsam

or

 King’s crab / hazelnut / radicchio / tarragon / crustacean beurre blanc

***

 Kahawai / siberian caviar / daikon / sour cream / oyster leaves

***

Turbot on the bone / walnut / madeira / onions

***

Veal ragout / cream spinach / organic egg yolk / foam of brown butter / Périgord truffle

***

Miéral guinea fowl / Alba truffle / Jerusalem artichokes

or

Domestic venison / Brussels sprouts / bacon / black berries
***

Mimolette / chicory / curry / lentil chips

***

Mascarpone / orange / cardamom / ginger bread

Petits Fours

Cannelé & Rum / Macaron & Chocolate / Praline & Quatre Épices  

Pâte de Fruit & Baked Apple / Red wine cake & Mulled wine / Baba & Amaretto

Schwitzer´s Pur

159,00 €
Attunement / Starters of Choice / Three entremets / Main course of choice / Cheese / Dessert / Petits Fours

Petit Pur

129,00 €
Attunement / Starters of Choice / Turbot / Veal Ragout / Main course of choice / Cheese or Dessert / Petits Fours

Grand Pur

189,00 €
Attunement / Starter / Five entremets / Main course / Cheese / Dessert / Petits Fours

Menu Suprise

,,Let yourself be surprised!“

And you can choose our accompagnining „Menu Surprise“ tabelwise:
a selection à la Cédric Schwitzers from our Schwitzer’s Pure.

Petite Surprise

99,00 €
Attunement / Starter /Main course / Dessert / Petits Fours

Grande Surprise

119,00 €
Attunement / Starter / Entremets / Main course / Dessert / Petits Fours

Alle Preise verstehen sich pro Person inklusive Mehrwertsteuer.

Schwitzer’s Pur vegetarian– nº 20 - 2022

„Journey through Cédric Schwitzer’s cuisine“

Culinary Attunement

Tartelette / pumpkin / vanilla / verbena / shallots confit

Cauliflower / smoked almonds / apple cider vinegar

Menu

Sweet potato / tonka bean / cacao / cherry balsam

***

Chervil root / hazelnut / radicchio / tarragon

***

Mushrooms / walnut / madeira / onions

***

Cream spinach / organic egg yolk / foam of brown butter / Périgord truffle

***

 Green cabbage / Alba truffle / Jerusalem artichokes

***

                Mimolette / chicory / curry / lentil chips

***

Mascarpone / orange / cardamom / ginger bread

Petits Fours

Cannelé & Rum / Macaron & Chocolate / Praline & Quatre Épices 

Pâte de Fruit & Baked Apple / Red wine cake & Mulled wine / Baba & Amaretto

Schwitzer´s Pur

159,00 €
Attunement / Starters of Choice / Three entremets / Main course of choice / Cheese / Dessert / Petits Fours

Petit Pur

129,00 €
Attunement / Starters of Choice / Mushrooms / Cream spinach / Main course of choice / Cheese or Dessert / Petits Fours

Grand Pur

189,00 €
Attunement / Starter / Five entremets / Main course / Cheese / Dessert / Petits Fours

Menu Suprise

,,Let yourself be surprised!“

And you can choose our accompagnining „Menu Surprise“ tabelwise:
a selection à la Cédric Schwitzers from our Schwitzer’s Pure.

Petite Surprise

99,00 €
Attunement / Starter /Main course / Dessert / Petits Fours

Grande Surprise

119,00 €
Attunement / Starter / Entremets / Main course / Dessert / Petits Fours

Alle Preise verstehen sich pro Person inklusive Mehrwertsteuer.

Your dream wedding

The Schwitzer’s Hotel am Park offers the perfect setting for your wedding. Gourmet catering, well-being areas and comfortable rooms for the whole family. In the modern facilities or on the beautiful terrace, our team will prepare a wedding in accordance with your wishes.

 

Fully enjoy your wedding in allowing our competent team to organize your wedding from the start.

 

Inquire now

Gourmet team event

Invite your guests to a culinary team-building event. The evening begins with a reception in the domain of our chef de cuisine and star chef Cédric Schwitzer. Over a glass of sparkling wine you can watch him prepare one of his dishes and gather valuable tips about his cooking philosophy.

 

Our surprise menu for enthusiasts of gourmet cuisine:

 

4-course surprise menu

4-course wine pairing

Hotel’s own plot coffee, mineral water and soft drinks included

End your evening around our fireplace with a fine cigar and a glass of rum

 

147 € per person

(Extra charge for 5 or more courses on request)

Your celebrations with us

Company party, anniversary, birthday, Christmas party… at Schwitzer’s Hotel am Park we organise any occasion in a most appropriate way. This means: we organize the facilities, the catering and “the special little extra”. In the meantime, you and your guests enjoy yourself.

 

We plan every party to suit your individual needs. I you have any special wishes share them with us!

 

Contact us here

KITCHEN RECEPTION TIMES

SPECIAL CLOSING DAYS

16. January – 23 February 2023
21 August – 10 September 2023

Etzenroter Str. 4
76337 Waldbronn

Due to the high demand for exclusive bookings of our facilities during the summer period, we kindly ask you to make your reservation in advance by phone at +49 (0) 7243 354850.

You will find Cedric Schwitzer’s Gourmet-Restaurant directly in Schwitzer’s Hotel am Park. Free parking spaces are available for our guests directly in front of the hotel entrance.

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KEINE Angebote und NEUIGKEITen mehr VERPASSEN!

Im Newsletter halten wir Gäste auf dem Laufenden. Die Welt von Schwitzer’s weitet sich regelmäßig aus.
Das feiern wir mit Angeboten, Rabatten oder Events. Verpassen Sie keine Chance auf einen Einblick in die Waldbronner Gastronomie!

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