In this former mill on the banks of the Ure, next to the museum of the Welche country, Alain Schmitt’s cooking, dotted with nods to the local countryside, is never at a loss for inspiration: prawns poached in a stock flavoured with Alsace saffron; Iberic pork chop paired with different textures of cabbage; a cherry-flavoured mousse and brownies of Black Forest gateau inspiration…