Chef Philippe Boulliat attaches great importance to cooking with fresh and local products. The sustainability philosophy of Au Vieux Moulin also means using mainly organic products in harmony with the seasons.
The chef particularly likes to create fish and seafood dishes. In autumn you can look forward to fine venison dishes with selected seasonal ingredients, served in the warm and elegant setting of our restaurant and in harmony with its stunning natural surroundings.
A visit to the restaurant promises an extraordinary culinary experience and is perfect for a romantic dinner, a festive occasion or simply to end a beautiful day in the Mullerthal region.
Marinated sea bream with coconut and lime, mango purée, organic Aloe Vera sorbet, ginger and lemon
Lobster with small vegetables, truffle sauce
Lamb, cooked on the bone with fennel hay and fennel declension
Warm chocolate delicacy
Dame Blanche Vieux Moulin-style
from 11:45 a.m. to 1:15 p.m (last order).
from 6:45 p.m. to 8:15 p.m (last order).
The restaurant is closed on Monday, Tuesday and Sunday evenings, except public holidays.
Easter Sunday and Monday
Sunday April 30
Pentecost Sunday Monday and Tuesday
If you have a specific diet (allergy, vegetarian, vegan, etc.), we invite you to let us know at the time of your reservation in order to offer you an adapted menu.
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