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.

Starters

Second de cuisine: Nicola Iarocci – Pastry chef: Kevin Lopes Reach

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 €.

Fish

  • Breton lobster cooked in a cona pot (Signature dish) 120

    1st course: lobster roll with trout roe / lobster tartar, Maltese sauce / fresh herb agnolotti with broth from the coffee maker 2nd course: tail cooked in melted butter at 48°C, vegetable ravioli and light hollandaise sauce / stuffed mini cabbage, lobster sauce

  • Arctic char 84

    cooked in oil at low temperature with a yellow curry viennoise / medley of baby endives with Gruyère brioche - pumpkin purée - salsify - Brussels sprouts and kumquat gel / basil and parmesan sauce flavoured with green curry

  • Langoustine 88

    one, baked pearly then finished with chard and artichokes with tarragon / the other, baked in a green suit with a lightly spiced Maltese sauce

  • Scallops 82

    pan-fried with stuffed cabbage / black pudding cromesquis with chorizo confit / verjuice sauce

Meats

  • Faux filet of beef from Hida (gifu province -japan-) 120

    1st course: illusion of a burger in taste not in form / grilled on crispy sushi rice, yuzu condiment 2nd course: Hida sirloin cooked a la plancha, pack choy filled with shiitake marmalade, reduced jus

  • Rack of lamb (French origin) 89

    crusted with herbs, roasted then smoked with herbs and served with broad beans, chickpeas, artichokes and cherry tomatoes, followed by panoufle marinated in spices and roasted in the oven with carrots, celery and rolled and candied daikon radish.

  • Sweetbread palm (French origin) 92

    1st course: well grilled and crispy with chard, chanterelle mushrooms and white grapes / sliced veal jus 2nd course: small pieces pan-fried with potato gnocchi, chestnut and smoked mashed potatoes, truffle cream emulsion

  • Veal tenderloin (French origin) 89

    wrapped in a crispy Thai stuffing and served with a reduced jus and mashed potatoes, followed by a traditional Viennese veal escalope served with condiments.

Desserts

  • Strawberry gariguette / Meadowsweet / Galanga 37

    strawberries baked in a sugar crust with a fontainebleau cream / meadowsweet-infused ricotta / almond and lemon galanga condiment / strawberry sorbet with concentrated juice

  • Chocolate tapas 37

    Warm 62% Honduras chocolate doughnut with hazelnut gianduja / Thin 65% Vietnamese chocolate tart with grué extraction jelly / Cocoa soufflé bread topped with 70% chocolate cream with green cardamom ice cream

  • Goat's cheese / Olive / Ouzo 37

    goat's cheese panna cotta (chèvrerie du Bambois in Lapoutroie) / pesto and crispy herb tuiles / ewe's milk snow with Ouzo sorbet and sanded olives

  • Pink grapefruit 37

    confit with vanilla sorbet / fine tuiles and matcha tea marshmallow / soft wasabi cream

  • Green apple / raw cream / Osciètre caviar (suppl 10 €) 37

    Signature dish awarded the Prix Passion Dessert Michelin 2025- green apple textures with Tahitian vanilla-infused cream / wholemeal sugar shortbread / oyster leaf sorbet and Osciètre caviar

Cheese

  • Fourme d'Ambert 28

    lightly smoked with Banyuls-roasted plums

  • Vieux Comté with cider and apples 28

    with old-fashioned mustard seeds

  • Ossau Iraty 28

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

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.

La carte

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. 

Menus

Business Lunch

This menu is valid only for lunch from Wednesday to Friday, except public holidays.

3 courses at €94

3 glasses to match the €42 menu

Amuse bouche

Vegetable ravioli of celeriac and grany smith apple with celeriac remoulade with a ceviche of sea bream with tiger milk

Or

Fresh chanterelle mushrooms served with a small green bean salad with pickles and yellow lemon gel.

—

Arctic char confit in oil on warm beet tartar / multicolored beet shavings, hisbiscus sauce

Or

Matured beef sirloin (French origin) cooked a la plancha, then cut into strips / on the side, a wok of with sweet chili sauce served with satay apple wafers

—

Warm Alsatian rhubarb meringue pie with lime & ginger / rhubarb textures and juniper berry sorbet

Or

Crunchy profiteroles with Piedmont hazelnut ganache / lemongrass ice cream and warm chocolate-hazelnut sauce

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 asparagus from Provence with a sorrel purée condiment and a lemony hollandaise sauce

—

Roll of crabmeat in thin strips of celtic, topped with jalapeno sauce

—

Fillet of St Pierre cooked at low temperature with a creamy sauce made from vegetable broth and seasonal fish/vegetables

—

Veal filet mignon wrapped in crispy Thai stuffing, reduced jus / mashed potatoes

—

Gariguette strawberries cooked in sugar with fountainbleau cream / meadowsweet-infused ricotta / almond and lemon galanga condiment / strawberry sorbet with concentrated juice

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

—

Green asparagus from Provence with a sorrel purée condiment and a lemony hollandaise sauce

—

Celtuce, carrot and daikon radish wraps delicately seasoned with orange vinegar

—

Fresh pea fricassee with free-range egg parfait

—

Cream of spinach and ricotta ravioli with comté cheese / spring truffles

—

Creamy fresh morels with potato gnocchi

—

Goat’s cheese panna cotta (chèvrerie du Bambois in Lapoutroie) / pesto and crispy herb tuiles / ewe’s milk snow with Ouzo sorbet and a few shortbread olives

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 asparagus from Provence with a sorrel purée condiment and a lemony hollandaise sauce

—

Roll of crabmeat in thin strips of celtuce topped with jalapeno sauce

—

Fine fresh morel tartelette with fresh peas and wild garlic espuma

—

Mini cabbage stuffed with Breton lobster and osciètre caviar, lobster sauce

—

Fillet of St Pierre cooked at low temperature with a creamy sauce made from vegetable broth and seasonal fish/vegetables

—

Pan-fried sweetbreads with potato gnocchi, truffle cream emulsion

—

Beef strip loin from Hida (Japan): illusion of a burger in taste but not in form, grilled on crispy sushi rice, yuzu condiment

—

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

—

Pink grapefruit confit with vanilla sorbet / fine tuiles and matcha tea marshmallow / soft wasabi cream

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:

August 23 to September 8, 2026 inclusive

November 15 to 24, 2026 inclusive

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
Discover the other establishments of Kathia and Jean-Yves SCHILLINGER
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in Colmar

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character suites
in Colmar

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