Maison Héritage

Rating: 15
Author: Gault&Millau

1 Rue de l'Église, 67770 Sessenheim, France

15/20
Remarkable Restaurant

BOOK

9 PHOTOS

Chef: Yannick Germain
Cooking: French | Gastronomic | Local | Traditional
Services: Access for people with disabilities | Children's Menu | Private Parking
Style: Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

49 to 148

Gault&Millau's review 2026

In the heart of this village—which Goethe helped make legendary—the charming red house, taken over by Patricia and Christian Rothacker in late 2025, possesses that rare charm of places that seem to have stood the test of time without losing their soul. Two rooms, two expressions of the same Alsace: on the right, the more authentic one, with antique wood paneling, Kelsch curtains, a tiled stove, and gourmet table settings, creates a delightfully cozy retreat; on the left, wood reigns supreme from the floor to the ceiling in a more contemporary reinterpretation, punctuated by carefully polished antique cabinets. Everything here exudes attention to detail. In the kitchen, Yannick Germain champions a classic yet evolving cuisine—precise, personal, and free of unnecessary frills—and demonstrates, even far from the coast, a remarkable mastery of seafood. The black mullet from the Arcachon Basin, served with pickled Noa cucumbers and an excellent cucumber-verbena sorbet, impresses with its crispness and almost thirst-quenching freshness. The line-caught sea bass, lightly seared then confit in olive oil, offers admirably tender flesh, which is complemented by a long-reduced crab bisque—powerful without being overpowering—while fennel prepared two ways provides the expected counterpoint. The herb-stuffed saddle of suckling veal, served medium-rare and exceptionally tender, is accompanied by artichokes, chanterelle mushrooms, and above all the irresistible “Christianettes,” small potato and truffle “pommes dauphines”—crispy on the outside, melt-in-your-mouth on the inside—that delightfully bring back childhood memories. The melon, vanilla, and cardamom dessert, in the style of a pavlova, plays with great finesse on vanilla-infused cucumber, rosewater-infused melon, Yvoire chocolate, and contrasting textures. The wine cellar, boasting some 1,200 labels, showcases a remarkable Alsatian identity without neglecting a connoisseur’s selection of Burgundy wines. And then there’s Patricia Rothacker, an elegant, attentive, and warm hostess who effortlessly coordinates a professional and passionate team: a hostess of the kind one encounters all too rarely.