The onglet with shallots.

The dish that made our name.

When we ask our guests what keeps them coming back, the answer is almost always the same: the onglet. Praised in every one of our Google and TheFork reviews, mentioned by local bloggers, requested by regulars the moment they order — it is the dish that built the reputation of Restaurant La Panthère in Schiltigheim since we opened in 2020.

The onglet is a cut of beef that butchers once kept for themselves. A firm, marbled, deeply flavourful meat — one that demands attention in the kitchen but repays the effort a hundredfold on the plate. That is exactly the philosophy of our house: honest produce, honest craft, and respect for the gesture.

The origin of our meat.

For our onglet, we work exclusively with beef of German or Austrian origin, chosen for its farming quality and the consistency of the cut. This origin is clearly displayed on our menu and in the restaurant, in accordance with the French decree on consumer information about meat in catering (decree no. 2025-122 of 13 February 2025).

This choice is no accident: German and Austrian farms close to the border supply young beef, grass- and hay-fed, whose flesh develops that intramuscular fat (the "marbling") which gives the onglet its tenderness and flavour.

Three versions on the menu.

Our onglet with shallots comes in three forms, depending on your appetite and the occasion:

Onglet à l'échalote

23,90€ · The classic version. Onglet grilled to the doneness of your choice, confit shallot sauce in red wine, homemade fries or side of the day.

Onglet XXL

43,90€ · The generous version for big appetites. Larger size, the same care in the preparation, the same sides.

Onglet au foie gras

45,00€ · The festive version. Onglet crowned with a pan-seared slice of foie gras, reduced sauce. For occasions when you want to treat yourself without half measures.

All our onglets are served with your choice of homemade fries (cut and cooked on site every day), seasonal vegetables, or a salad.

Other variations.

The cooking, just the way you like it.

We offer every level of doneness: bleu (very rare), saignant (rare), à point (medium), well done. Our advice? The onglet is a meat that reveals its aromas best when cooked rare or medium — beyond that, the fine grain of the flesh tightens up and you lose the tenderness that defines the dish.

When you arrive, don't hesitate to discuss the cooking with our team: we always adapt, and we'd rather ask twice than send out a dish that misses your expectations.

The sauce, a house signature.

Our shallot sauce is slowly confit, deglazed with red wine, and finished with fresh butter at service. No shortcuts, no industrial reduction — every day we remake the base, taste, and adjust.

It is this sauce, as much as the meat itself, that gives the dish its identity. Sweet from the long-caramelised shallots, round from the wine, silky from the butter — it wraps around the onglet without ever covering it.

What our guests say.

Our average rating of 9.2 / 10 on TheFork and 4.6 / 5 on Google (413 reviews) reflects this consistency in quality.

Reserve your onglet.

Our onglet is available at every service, lunch and dinner, 7 days a week. No need to pre-order: it is permanently on the menu. We do, however, recommend booking your table in advance, especially in the evening and at weekends, when the dining room is often full.

Online booking

→ Book a table

Phone

03 88 83 50 34

Address

11 Rue de la Paix, 67300 Schiltigheim — bus access C9 (Trois Epis) or C5 (Paix)

Opening hours

7 days a week · lunch 12h00 – 14h30 · dinner 19h00 – 22h30

Beyond the onglet.

While our onglet with shallots is our signature, our menu offers many other treasures of traditional French cuisine: Alsatian cordon bleu, whole duck breast, pan-seared salmon fillet, pan-fried foie gras on toast, or our famous onglet skewer for those who want a more festive take on our star cut.

To discover all our dishes and set menus, take a look at our full menu or read the story of the restaurant.