Brasserie Maus Kätti

Enjoy, savour and relax.

A restaurant to satisfy all your gourmet or balanced-diet desires according to your choice.

In the heart of the Anciens Thermes (old thermal baths), Chef Pascal Wasser and his team invite you to discover or rediscover the musts of the “little mouse” as well as seasonal dishes. Come and taste the “gourmet or balanced diet” formulas to titillate your taste buds from Monday to Friday lunchtime. Come and enjoy a meal all day long as of 12:00 noon or for a sweet or salty snack in the afternoon, where the teams will always welcome you with a smile come rain or come shine. When fine weather returns, the magnificent terrace awaits in the immediate vicinity of the thermal park in a green setting. It is also the ideal place to enjoy a homemade pastry or an ice cream on a delicately sunny afternoon while taking some refreshment as the Gander flows peacefully by at its own rhythm.

 

A note for meat lovers:

Chef Loic Benatru is intent on delighting you with French matured meats and will even give you tips on how to cook this ever so delicate meat perfectly at home too.

Chef Loic Benatru’s advice:

“The cooking alone of an 800-gram T-bone steak can take 30 to 45 minutes, depending on how the diner likes it cooked. It is important not to traumatize the meat, if I may put it that way, by too great temperature differences. Once out of your refrigerator, you must keep the meat at ambient temperature in order to avoid thermal shock. You must then sear it at 250°C to close the pores and thus keep all its flavour, and then leave it to rest once again before serving it at the table. Time is the main factor to make sure that the meat is perfectly cooked and served with all its taste and flavour.”

Discover “matured meat” in the musts of the Brasserie Maus Kätti.

Free parking

Access for Persons with Reduced Mobility

Sunny and shaded terrace, ideal for the summer season.