Groups & Business lunches

A turnkey gastronomic experience

At JY’S, we welcome your group meals, business lunches and social gatherings in a bright, contemporary setting in the heart of Colmar.

For these occasions, we’ve designed all-inclusive formulas that offer fluid service, perfect food and wine pairings, and the elegance of a Jean-Yves Schillinger experience.

A dedicated space for your groups

We can accommodate up to 24 guests in our dining room.

Group meals take place in a dedicated space, carefully designed to preserve the conviviality of the moment while allowing guests to take full advantage of the setting, atmosphere and staging.

Depending on your needs, the tables can be arranged as two large 12-person tables, a single 18-person table or three 8-person tables.
Each configuration is designed to promote exchange and comfort.
If required, you can also privatize the entire restaurant for up to 70 people, or part of it, depending on the number of guests.

Lunch formula

Wednesday to Friday lunchtime

A gastronomic experience designed for business lunches
and mid-week get-togethers.

3-course menu
Starter, main course, dessert,
3 glasses of selected wines,
mineral water and coffee (excluding aperitif)
156 € / person

***

3-course menu
Starter, main course, dessert,
3 glasses of wine,
water, coffee and aperitif included
180 € / person

Tasting formula

Lunch and dinner

The complete JY’S experience in six steps,
enhanced by a selection of precisely matched wines.

Tasting menu
6 courses
6 glasses of selected wines,
water and coffee (excluding aperitif)
302 € / person

***

Tasting menu
6 courses
6 glasses of wine,
water, coffee and aperitif included
348 € / person

Contact us for reservations

We’ll work with you to prepare for your visit.

Inputs

Unlike most restaurants, which now only offer menus, we continue to offer a choice menu.

For all those choosing a single course (except children), there will be a €30 supplement.

Unlike the majority of restaurants which only offer menus, we continue to offer an à la carte choice.

For all those who choose a single dish (except children), there will be a supplemnt of 30 €.

Pisces

  • Breton lobster cooked in a cona pot (if single course, a supplement of €20) (Signature dish version 2024) 104

    1st course: spring roll with jalapeno sauce / quenelle with butternut gnocchi, Thai sauce / fresh herb agnolotti with cafetière broth 2nd course: tail cooked in melted butter at 48°C, vegetable ravioli and light hollandaise sauce

  • St Jacques 86

    pan-fried and herb-crusted cuttlefish, zucchini confit with herbs and parmesan emulsion / shellfish marinière and trompe l'oeil knife

  • Red mullet 84

    whole roast then lacquered, verjuice reduction / buckwheat risotto and chimichurri berlingots / on the side, small red mullet bouillabaisse

Meats

  • Faux filet of beef from Hida (gifu province -japan-) 98

    1st course: Japanese beef ravioli cooked with a blowtorch, satay sauce / French beef tartar with capers and tomato confit with a consommé flavoured with kaffir lime leaves 2nd course: Hida sirloin cooked a la plancha, pack choy filled with shiitake marmalade, reduced jus

  • Rack of Bigorre black pork 84

    with chorizo and plum marmalade, sucrine and mustard jus / wok of grilled Iberian pluma and chicken, sweet and sour sauce with a hint of spice

  • Sweetbread palm 88

    roasted then cooked in its own juice / fricassee of seasonal vegetables / lemongrass and ginger juice

Desserts

  • Café 35

    in the spirit of a "Viennetta" cookie, Arabica sauce

  • Chocolate 35

    tuma yellow smoked with tobacco -Burley brown-, flaky cocoa / milk foam and Timiz pepper sorbet, hot chocolate sauce

  • Famboises 35

    marinated in a concentrated tagetes juice / steamy meringue with dill and poached fennel bulb / Greek yogurt ice cream / crispy raspberry and praline tuile

  • Quince 35

    poached and glazed in reduced juice lightly scented with saffron / apple and grape condiment / raw cream ice cream

  • Fresh goat's cheese / Black olives / Herbs (signature dish) 35

    set cream and fresh goat's cheese snow / herb pesto / lemon-ouzo sorbet / a few black olives / green condiments with white balsamic vinegar

Cheese

  • Munster revisited in a crunchy style 27

    cromesquis and stuffed potato

  • Vieux Comté with cider and apples 27

    with old-fashioned mustard seeds

  • Ossau Iraty 27

    in snow / sangria and fresh figs / Ossau Iraty espuma and focaccia

  • Covid-19: we would like to assure you that all sanitary measures are scrupulously respected, and that the air in both the Dining Room and Kitchen is constantly renewed, and after 30 minutes is completely renewed (2300 m3/h).

The Restaurant

JY’S is installed in the chic and design decor of the new hotel ‘L’Esquisse’ MGallery in Colmar.

Discover a dozen tables spread out in a large space, all enjoying a perfect view of the park. The comfortable armchairs, the uncluttered setting, the careful lighting and the notes of jazzy music immediately set the ideal atmosphere for the culinary demonstration by Jean-Yves Schillinger and his teams.

The Chef

Grandson of restaurateurs and son of a chef at the eponymous restaurant, “Jean Schillinger”, awarded two stars in the Michelin Guide, Jean-Yves is a chef with a career path studded with stars. After working in some of the finest French restaurants, the Chef flew to New York to create and own two establishments and to be inspired by a new culinary culture. The year 2004 marks the return to the roots for Jean-Yves and his family. With Kathia, his wife, they fell under the spell of a building along the Lauch, and decided to install JY’S for 18 years before moving to a new location in the Parc du Champ de Mars in October 2020.

The Kitchen

There is no prevarication with Jean-Yves Schillinger, the man has the reputation of a direct approach, of a frankness that has no use for complacency. But this sincerity is simply a response to a high level of demand on himself and his collaborators, an ambition to surpass oneself without concession, away from trends, only intended to offer the best.

The Map

The chef declines the fusion cuisine in his own way. Its menu is regularly enlivened with new and audacious creations and dishes revisited with modernity and relevance.  The Chef mixes perfumes and flavors from here and elsewhere. The announcement of a wonderful journey. 

Business Lunch

3 courses at €94

During the Christmas market, this menu will only be served at lunchtime on Wednesdays and Thursdays, except on December 31st.

3 glasses to match the €42 menu

Amuse bouche

Mackerel in white wine with multicoloured radish flakes, devil’s sauce / on the side, a lightly smoked mackerel tartare with pickles

Or

Fine Paris mushroom tart with duxelles and egg yolk cooked at 63°c / concentrated mushroom velouté

—

Roasted pike-perch steak with pressed green cabbage, kumquat gel and black garlic sauce / on the side, a kale fritter with fresh horseradish and yellow lemon gel

Or

Yellow poultry supreme confit in maple syrup / 4-spice butternut purée with chestnuts and red wine cranberries as a condiment / on the side, butternut spaghetti with pecans

—

Chocolate tapas:

Poached quince glazed with smooth raw cream / clove and aloe vera tuiles refreshed with saffron ice cream

Or

Buckwheat and Cereals:

Candied pink grapefruit and sorbet / matcha green tea meringue and wasabi cream

Sweet cart

Lunch & Dinner

6 courses at €198

6 glasses to match the €99 menu

Last orders taken for this menu at 1.15pm and 9.15pm

Amuse bouche

—

Fresh duck foie gras (from France) with cocoa, torchon-cooked, fir bud gel

—

Green apple and wasabi hamachi marinated in ponzu

—

Small cabbage stuffed with scallops, verjuice sauce

—

Arctic char cooked in oil at low temperature, medley of baby endives with Gruyère brioche – pumpkin purée – salsify and kumquat gel / basil and parmesan sauce flavoured with green curry

—

Miéral free-range poultry roasted with tarragon / eggplant confit with soy and honey / cromesquisite leg with balsamic gel / blackcurrant jus and satay sauce

—

Rhubarb Mira in textures with lemon pickles / rice pudding cream flavoured with white tea / sorbet whipped up à la minute with sliced olive oil and juniper berry juice / crispy arlette

Sweet cart

Veggie Menu

6 courses €188

6 glasses to match the €99 menu

Last orders taken for this menu at 1.15pm and 9.15pm

Amuse bouche

—

Black radish flower, butternut and apple / green apple-wasabi and lemon caviar gel / spicy honey vinaigrette

—

Multicolored beets glazed in a fresh mint sauce

—

Cream of spinach and ricotta ravioli with comté cheese and summer truffles

—

Large lemon gnocchi garnished with chard and arugula with tarragon / parsley Viennese / parmesan and soy sauce

—

Fine Paris mushroom tart with duxelles and egg yolk cooked at 63°c / concentrated mushroom velouté

—

Palm sugar pearls refreshed with coconut milk / Pandan leaf-infused cream and royal ice petals with coriander meringues / coconut-coriander sorbet

Sweet cart

-

10 dishes €275
10 glasses €148

Last orders for this menu are taken at 12:45 and 8:30 p.m.

Amuse bouche

—

Fresh duck foie gras (from France) with cocoa, torchon-cooked, fir bud gel

—

Green apple and wasabi hamachi marinated in ponzu

—

Multicolored beets glazed in a fresh mint sauce

—

Bluefin tuna belly and squid tagliatelle with Mediterranean condiments, salsa verde sauce

—

Large pearly langoustine, finished with chard and artichokes with tarragon, lightly spiced Maltese sauce

—

Small cabbage stuffed with scallops, verjuice sauce

—

Arctic char cooked in oil at low temperature, medley of baby endives with Gruyère brioche – pumpkin purée – salsify and kumquat gel / basil and parmesan sauce flavoured with green curry

—

Roast venison fillet with glazed red cabbage pressé / pineapple condiment and green chartreuse pepper sauce

—

Ossau Iraty snow / sangria and fresh figs / Ossau Iraty espuma and focaccia

—

Alsace linden honey parfait on fine grain shortbread and pollen / pear and kalamansi condiment / pear kombucha sorbet and spring broth

Sweet cart

The Chef's creations

The Restaurant

The Kitchen
Logo JY'S restaurant gastronomique

Jean-Yves Schillinger

Michelin Stars JY'S

3 allée du Champ de Mars
68000 Colmar
Tel. 03 89 215 360
contact@jean-yves-schillinger.com

Weekly vacations: Sunday and Monday and Tuesday lunchtime

Annual leave:

November 9 to 18, 2025 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. Business Lunch will only be served on Wednesdays and Thursdays, except on December 31st and during the Christmas market. No gift vouchers will be accepted on Sundays.

Schedules:

At lunch, service starts at 12:00 and closes at 16:00

At dinner, service begins at 7:00 pm and closes at 12:30 pm

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?

We’ve decided not to do Vegan Cuisine and leave that to those who specialize, but vegetarians are welcome.

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In the heart of Colmar, accessible from the Champ de Mars park, the JY’S restaurant catches the eye with its large bay window and its soft, contemporary atmosphere with hints of plants, synonymous with an exceptional moment.

Chef Jean-Yves Schillinger invites you to share a unique gastronomic experience through a cuisine that reflects his image, free and sincere. the cosmopolitan menu blends local produce with flavours from around the world.

A timeless break
in Colmar

Open from 12h to 13h30 and from 19h to 21h30.

Closed on Sunday and Monday and for lunch on Tuesday

You can reach us on 03 89 215 360 or book online.
For more information, go to the contact page.

“To please yourself, in order to please others”.

Jean-Yves Schillinger
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in Colmar

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