Au Crocodile

67000 STRASBOURG

15/20
Remarkable Restaurant

BOOK

6 PHOTOS

Chef Romain Brillat

Cooking French | Healthy cooking | specialty

Services Pets allowed

Price Indicative price per person (excl. drinks)

58€ à 172€

Gault&Millau's review

15/20

Remarkable Restaurant This gastronomic heritage house, which bears the legacy of Émile Jung, is the major Strasbourg address acquired by the Burrus family. They have skilfully renovated it without detracting from its theatrical setting, with Adolphe Grison's painting at its center. Lalique sconces, mirrors and spaciousness give the dining room an exclusive ambience. In the kitchen, Romain Brillat, who has worked with Gilles Goujon and Mathieu Viannay, treats guests to a classic cuisine that has been updated to reflect the latest tastes, with an eye for freshness and quality. Alsace's terroir is expressed above all in the appetizers: a tartlet garnished with salmon trout tartar from the springs of the Heimbach, cabbage stuffed with old Comté cheese and kassler, celery and horseradish ball, and this very gourmet preparation of Alsatian mozzarella with buffalo milk from Uhrwiller; so many fresh and generous attentions that announce the festivities. Among the starters, we like the simplicity of the presentation, like the freshness of the langoustine tartar amplified by the judicious galanga ice cream, even if the flavor of the crustacean is unfortunately masked by the sesame oil. The chef honors the products of the sea, as evidenced by this capon scorpion fish, sublimated by very precise cooking and highlighted by the two poutargues and Domaine de Hombourg fennel. We love the enthusiasm, the ideas and the risk-taking, but this time the bitterness of the sauce made from fennel oil blended with the scorpion fish aroma doesn't provide the expected pleasure. In contrast, the sweetbreads, transcended and underscored by Bachès kaghzi, are a dish of balanced flavors. Among the sweets, Jean-Marc's powerful strawberries, layered with a host of fine ingredients on a brioche bun, are a little mistreated by the excess horseradish in the strawberry juice. Our favorite dessert, now an accomplished classic: Madagascar vanilla in crystalline form, onto which the maître d' pours vanilla olive oil with a pipette. Supervised by Amaury Barbado, a long theory of waiters in navy blue suits kindly satisfy the bon vivants. A fine selection of discovery wines by the glass, recommended by Raphael Lozano.

Plan