Auberge au Bœuf

67770 SESSENHEIM

15/20
Remarkable Restaurant

9 PHOTOS

Chef Yannick Germain

Cooking French | Gastronomic | Local | Traditional

Services Children's Menu | Disabled access | Private Parking

Price Indicative price per person (excl. drinks)

46€ à 125€

Gault&Millau's review

15/20

Remarkable Restaurant Facing the bulbous steeple, the charming red-painted house, with its balconies overflowing with geraniums, symbolizes Alsatian coquetry. Constantly upgraded by Claudine and Yannick Germain, the two dining rooms with their warm, regional ambience are a favorite with gourmet connoisseurs. Whether in the main dining room, with its floor-to-ceiling wood panelling, tiled stove and polished antique furniture, or in the second dining room, with its winstub decor but gourmet table comforts, a soothing ambience is the rule. A perfectionist, Yannick Germain creates a passionate cuisine with sophisticated presentations and brilliantly plays with market and seasonal produce, which he likes to carve and chisel to the limits of preciousness. On the "Murmure sur les Berges du Rhin" menu, the freshness of crunchy green asparagus in a fine marinade goes perfectly with Kaviari osciètre caviar, mertensia and kalamansi. The couteau de plongée (diving knife), stuffed with scallops and cockles, is layered on an abundant potato purée that's not very creamy, but the whole is made gourmet by a roasted buckwheat shellfish jus. The duck from Ferme Doriath is replaced at the last minute by a thick, melt-in-the-mouth veal quasi, paired with pan-fried duck foie gras and a fairly lightly reduced pinot noir jus. It's a pity that the potatoes on which the artichoke millefeuille rests are undercooked. The meal ends on a high note with a dessert that combines the freshness of strawberries and rhubarb with the indulgence of vanilla cream and a subtle lavender ice cream. Cellar well-versed in crus classés and other vins d'auteurs.