The Chef's creations

The room and the terrace

The teams

Inputs

  • DUCK FOIE GRAS SLICE (European Union origin)

    orange compote with Christmas spices and blood orange gel

  • Prawns in tempura

    chickpea hummus with peanut cream and tomato confit

  • Poached egg with braised artichoke heart,

    celery cappuccino and Jerusalem artichoke crystals

  • Tuna tartar tacos

    with sesame oil and spiced sweet potato purée

  • Gravlax-style sea salmon

    with orange supremes, red onion gel and green oil

All our dishes are prepared on site using fresh produce.
All our dishes are homemade.

Pisces

  • Red mullet fillets cooked a la plancha

    celery risotto with truffle cream

  • Monkfish medallions

    kohlrabi pucks, Chinese cabbage confit and lightly spiced shellfish concentrate

  • Grilled sea bass fillet (for 2 people) supplement 5 € per pers.

    au gratin with a wasabi and semame viennoise, pumpkin galettes Vonnaciennes and sea bass ceviche with tiger milk

  • Cannelloni with seasonal mushrooms

    au gratin with Alsatian cheese and pumpkin cream with sweet spices

Meats

  • grilled lamb chops (French origin)

    with Puy lentils in Meaux mustard and fennel confit, lamb jus reduction with rosemary

  • Guinea fowl supreme (French origin)

    with blond and white grapes, walnuts and mashed potatoes with truffle juice

  • braised beef chuck (French origin)

    minestrone of vegetables with horseradish ravioli, small beef salad with vinaigrette

  • Piece of beef cooked a la plancha (for 2 people) (French origin) supplement 6 € per pers.

    potato millefeuilles with vegetable marrow bone, Espelette pepper mustard sabayon

Desserts

  • Black Forest

    Sacher cookie, kirsch mascarpone, milky chocolate Chantilly and Amarena ice cream

  • Raspberry Linzer Sablé

    roasted figs with cinnamon and honey, fig mascarpone cream, raspberry sorbet

  • 100% chocolate

    chocolate crumble, opaline, chocolate chip ice cream

  • Our chestnut torch

    chestnut mousse with chestnut chips, blackcurrant gel and chestnut ice cream

  • Quince balls

    yoghurt cookie, vanilla crème diplomate, Granny Smith apples and quince gelato with Manzana verde, green apple sorbet

  • Paris Brest (for 2 people)

    almond-hazelnut praline cream, custard and Amaretto ice cream

Menu - Carte

  • Starter / Main course OR Main course / Dessert 54 €
  • Starter / main course / dessert 65 €

  • Starter / Fish / Meat and Dessert 78 €

The Restaurant

bord eau is a restaurant different from the others with a cosy and resolutely contemporary decor that attracts a cosmopolitan clientele.

The Terrace

In the summer you can enjoy a terrace on the banks of the Lauch river in the heart of “Little Venice”, which sets up its tables between the strolling waves and the colorful gaiety of the half-timbered houses.

JY'S Terrace

The Chef

Benoît DAVID is a creative chef , collaborator of Jean-Yves SCHILLINGER, who will lead you into his universe, where the gastronomy of the world is honored.

The Map

The menu-card allows you to discover some surprising flavors, test through tapas, various specialties of the world revisited without forgetting the star products of the local soil.

Logo Bord'eau Restaurant

17, Rue de la Poissonnerie
68000 Colmar
Tel. 03 89 215 365
restaurant@bord-eau.com

Weekly closing: Sunday, Monday and Tuesday lunchtime

Annual leave:

November 9 to 18 inclusive

February 15 to March 10, 2026 inclusive

During the Christmas market, our restaurant will be open every Sunday and on December 23, but will be closed on December 24 and 25.

During the Christmas market, no gift vouchers will be accepted on Sundays.

Open Tuesday to Saturday from 12:00 to 13:30 and from 19:00 to 21:30

—

Does a Chef have to adapt his kitchen to every diet?
Can he do it? And above all… does he really want it? On the other hand, how would we react if a hungry carnivore ordered prime rib in a Vegan restaurant?

For these reasons, we have decided not to make
Vegan Cuisine, but vegetarians are welcome.

Discover the other establishments of Kathia and Jean-Yves SCHILLINGER
Logo JY'S restaurant gastronomique

RESTAURANT GASTRONOMIC
**MICHELIN

Discover
Logo Bord'eau Guesthouse

character suites
in Colmar

Discover

Discover Colmar's new address

Bord’eau Géraldine LAUFENBURGER indoors and Benoît DAVID in the kitchen, perfect ambassadors of the Schillinger signature, create an experience based on world specialties and revisited local flavors.

Along the Lauch, behind its trompe d’oeil façade, Bord’eau offers a gourmet gastronomic stopover.

A timeless break
in Colmar

We welcome you from Tuesday evening to Saturday, in our restaurant in Colmar, at 17 rue de la poissonnerie, from 12pm to 1.30pm and from 7pm to 9.30pm.

You can reach us at 03 89 215 365 or book online.
For more information, go to the contact page.

Discover the other establishments of Kathia and Jean-Yves SCHILLINGER
Logo JY'S restaurant gastronomique

RESTAURANTGASTRONOMIQUE
**MICHELIN

Discover
Logo Bord'eau Guesthouse

character suites
in Colmar

Discover