Le petit CINQ at the Boutique Hotel ESPLANADE Saarbrücken

Welcome to Le petit CINQ, the new, second restaurant at the Boutique Hotel ESPLANADE Saarbrücken! Here, purist internationality meets the joy of seasonal delights, and classic cuisine is refreshingly reinterpreted. The newly appointed Head Chef David Wottke, a longtime Cuisinier of our two-star restaurant, embodies a relaxed yet sensuous aromatic cuisine with personal touches. His dishes appeal to both heart and soul, being modern and timeless at once: "Soulfood" in the best sense. It’s not the flawless aesthetics but the products themselves, their creative processing, and the unique culinary experience that are at the heart of David Wottke's culinary art. With playful sophistication and great experimental zeal, the 26-year-old creates weekly changing dishes that continuously surprise and delight guests.

Ambitious and courageous, David Wottke consciously embraces creative challenges at Le petit CINQ. Guests can not only choose between a newly composed 3- or 4-course menu each week but also enjoy these in vegetarian versions. With unconventional ideas and the highest standards, the Head Chef creates a vegetarian alternative for each course, which matches the flavor profile of its non-vegetarian counterpart. Often, the comparison between the menus and their vegetarian versions sparks lively conversations among guests.

Like the two-star restaurant ESPLANADE, Le petit CINQ is committed to the shared philosophy of sustainable culinary culture based on the use of regional products from our own biodynamic agriculture. Culinary creativity, love for the homeland, and sustainable values harmoniously come together here.

Le petit CINQ welcomes its guests from Sunday to Tuesday.

Menu de la semaine

Sunday, Monday, Wednesday
At noon from 12.00 p.m. |  In the evening from 6.30 p.m.

22.12. – 01.01.
Terrine vom Kalb

Winterlicher Kräutersalat / Senfeis

Gebratene Jakobsmuschel

(4-Gang)

Spitzkohl ”asiatisch” / Thaicurryschaum

Krosse Brust von der Barbarie Ente

Rotkohl / Petersilienwurzelpüree / Zitronenthymianjus

Topfenknödel

Exotische Früchte / Zimtbrösel

Petit Four
Vegetarische Variante
Terrine von winterlichen Gemüsen

Kräutersalat / Senfeis

Dim Sum von asiatischem Gemüse

(4-Gang)

Spitzkohl ”asiatisch” / Thaicurryschaum

Gebratener Serviettenknödel

Rotkohl / Petersilienwurzelpüree / Pilzrahm

Topfenknödel

Exotische Früchte / Zimtbrösel

Petit Four
05.01. – 07.01.
Carpaccio vom Pulpo

Tomate / Avocado

Kürbis Gnocchi

(4-Gang)

Salbei / Champignon

Geschmortes Bäckchen vom Iberico Schwein

Couscous / Schmorpüree / Cranberry

Creme Brulée von der Tonkabohne

Rote Früchte / Crumble

Petit Four
Vegetarische Variante
Carpaccio von der Ochsenherz Tomate

Balsamico / Burrata

Kürbis Gnocchi

(4-Gang)

Salbei / Champignon

Waldpilzflan

Cous Cous / Aubergine / Cranberry

Creme Brulée von der Tonkabohne

Rote Früchte / Crumble

Petit Four
12.01. – 14.01.
Quiche Lorraine

Speck / Crème Fraîche

Gebratenes Médaillon vom Kabeljau

(4-Gang)

Fenchel / Safran

Geschmorte Lammhaxe

Polenta / Buchenpilze / Balsamicojus

Délice vom Joghurt

Exotische Früchte / Vanille

Petit Four
Vegetarische Variante
Quiche Lorraine

Frisée / Crème Fraîche

Geflämmte Miso-Aubergine

(4-Gang)

Fenchel / Safran

Gebratener Kräuterseitling

Polenta / Buchenpilze / Schnittlauchschaum

Délice vom Joghurt

Exotische Früchte / Vanille

Petit Four
19.01. – 21.01.
Tatar von der Garnele

Ingwer / Forellenkaviar

Bio-Onsenei

(4-Gang)

Spinat / Nussbutter

Krossgebratener Schweinebauch

Rahmwirsing / Kartoffelpüree

Tarte von der Bergamotte

Vanille Eis / Crème fraîche / Baiser

Petit Four
Vegetarische Variante
Tatar von der Avocado

Kräuter Vinaigrette / Ingwer

Bio-Onsenei

(4-Gang)

Spinat / Nussbutter

Serviettenknödel

Rahmwirsing / Selleriepüree

Tarte von der Bergamotte

Vanille Eis / Crème fraîche / Baiser

Petit Four
26.01. – 28.01.
Geeiste Vichyssoise

Gurke / Crème fraîche

Entenravioli

(4-Gang)

Spitzkohl / Trüffelschaum

Krosser Loup de Mer

Artischocke / Paprika / Vinaigrette

Variation von der Valrhona Schokolade

Rote Früchte / Brownie

Petit Four
Vegetarische Variante
Geeiste Vichyssoise

Gurke / Crème fraîche

Ricotta Ravioli

(4-Gang)

Spinat / Trüffelschaum

Gefüllte Artischocke

Ratatouille / Pinienkerne / Vinaigrette

Variation von der Valrhona Schokolade

Rote Früchte / Brownie

Petit Four
16.02. – 18.02.
Tatar vom Kalb

Sauce Béarnaise / Kapern

Risotto von Risoni

(4-Gang)

Zucchini / Tomate / Parmesan

Gegrilltes Flanksteak

Kräuterkruste / Karotte / Madeirajus

Cheescake

Apfel / Crumble

Petit Four
Vegetarische Variante
Variation von der Gurke

Creme Fraîche / Dillöl

Risotto von Risoni

(4-Gang)

Zucchini / Tomate / Parmesan

Miso Aubergine

Fenchel / Safranschaum

Cheescake

Apfel / Crumble

Petit Four
23.02. – 25.02.
Céviche vom Lachs

Ingwer / Avocado / Rote Zwiebel

Gnocchi Sardi

(4-Gang)

Lauch / Trüffel

Gebratenes Rinderfilet

Kartoffelpüree / Perlzwiebel / Thymianjus

Warmer Schokoladenkuchen

Rumrosinen Eis / Rote Früchte

Petit Four
Vegetarische Variante
Marinierte Gemüse vom Stadtbauernhof

Ingwer / Avocado / Rote Zwiebel

Gnocchi Sardi

(4-Gang)

Lauch / Trüffel

Gebratener Kräuterseitling

Kartoffelpüree / Perlzwiebel / Gemüsejus

Warmer Schokoladenkuchen

Rumrosinen Eis / Rote Früchte

Petit Four
02.03. – 04.03.
Tatar vom Rind

Rote Bete / Meerrettich

Gebackener Blumenkohl

(4-Gang)

Eigelb / Beurre Blanc

Gebratener Seeteufel

Lauch/ Grenaille / Chablies

Crème Caramel

Exotische Früchte / Crumble

Petit Four
Vegetarische Variante
Tatar von roter Bete

Meerrettich / Petersilienöl

Gebackener Blumenkohl

(4-Gang)

Eigelb / Beurre Blanc

Waldpilzflan

Lauch / Grenaille / Chablis

Crème Caramel

Exotische Früchte / Crumble

Petit Four
09.03. – 11.03.
Variation von Rettich und Radieschen

Crème fraîche / Limonen Vinaigrette

Dim Sum von der Garnele

(4-Gang)

Asiatisches Gemüse / Thaicurryschaum

Gebratener Lammrücken

Kräuterkruste / Karotte / Spitzkohl

Salzkarmell Pana Cotta

Zitronenthymian / Waldbeeren

Petit Four
Vegetarische Variante
Variation vom Rettich und Radieschen

Crème fraîche / Limonen Vinaigrette

Dim Sum von Asiatischem Gemüse

(4-Gang)

Edamame / Thaicurryschaum

Crottin de Chavignol

Karotte / Spitzkohl / Schnittlauchschaum

Salzkarmell Pana Cotta

Zitronenthymian / Waldbeeren

Petit Four
Previous slide
Next slide
Menu 69

(3 courses

Menu 87

(4 courses)

Business hours

Sunday, Monday, Wednesday
At noon from 12.00 p.m. |  In the evening from 6.30 p.m.

EXCEPTIONNELLEMENT AUSSI OUVERT

Saturday 10.08., Saturday 17.08., Saturday 02.11.
At noon from 12.00 p.m. |  In the evening from 6.30 p.m.

Restaurant holidays:

20.11.2024 – 29.11.2024
closed

Sunday, 01.12.2024
open again

XX.XX.2025 – XX.XX.2025
closed

Sonntag, XX.XX.2025
open again

Reservations

Reserve your table by phone, e-mail, online or WhatsApp.

David Wottke – Head Chef

Before David Wottke, born in 1998, took on the role of Head Chef at Le petit CINQ, he spent seven years as a Cuisinier at our two-star restaurant ESPLANADE, working alongside his long-time mentor Silio Del Fabro. David Wottke shares with the Chef de Cuisine and culinary director of the entire ESPLANADE the courage to explore new paths, a passion for regional products, and the highest standards for product quality. Additional commonalities include a love for the subtle cuisine of Japan, which serves as an important source of inspiration for both, and an unpretentious, honest, modern leadership style based on a harmonious and friendly kitchen atmosphere that is ambitious yet always warm. David Wottke's exceptional talent earned him the trust of his mentor early on, and since the beginning of his training, he has filled the role of Cuisinier alongside Silio Del Fabro. His appointment as Head Chef of Le petit CINQ also reflects the personal appreciation of his mentor Silio Del Fabro.

Logo and Name

The number “Cinq” is derived from the house number of the Boutique Hotel ESPLANADE Saarbrücken, where Le petit CINQ is located. The lettering “CINQ” intentionally breaks the rectangular frame – a nod to the floor plan of the Wilhelminian building – and suggests a deliberate departure from conventions to create new taste experiences. “Le petit” refers to the upscale yet casual bistro character, which is reflected in the casual, flowing handwriting that corresponds with David Wottke’s cooking style. The modified letter “N” in the “CINQ” logo symbolizes confidence and the freedom to be different, as well as the courage to pursue unique culinary paths and continually discover and create new things. The French spelling of the entire name emphasizes the proximity to France and the many guests from the neighboring country.