New outlet also serves Alsatian and Swiss fare

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DUE TO its proximity to the German border, the cuisine of the Alsace region in France has German influence.

The Flammkuchen, a thin crust topped with sour cream, onions and bacon, is a typical Alsatian dish but the name is German.

“The restaurant has a modern concept and we serve a lot of typical German and Alsatian food and a bit of Swiss,” said Weissbräu restaurant manager Pierre-Jean Chavanne, during the opening of the outlet.

Try it out: Chavanne says the outlet also serves a good selection of imported beers.

This recent addition at the Pavilion Kuala Lumpur has a simple yet modern design, with an open kitchen and cosy wooden booths at its seating area.

At Weissbräu, customers can also choose the topping of their choice for the Flammkuchen like mushroom and Parma Ham.

“We also have the Pissaladiere, which is a southern French pizza topped with onions, garlic, anchovies and olives,” said the 54-year-old Chavanne.

The Weissbräu menu was divided into lighter dishes suitable for lunch like a variety of sandwiches, Frankfurter Sausages, Baked Mussels and Rosti

Then there were choices for a hearty meal like the Crispy German Pork Knuckles, Roasted Pork Spare Ribs or the Wienerschnitzel.

“We have a selection of imported beers like the Franziskaner, Hoegarden, Leffe and Stella Artois,” he said.

During the opening of Weissbräu, guests tucked into samples of selected foods from the restaurant’s menu while enjoying glasses of cold beer.