Auberge Frankenbourg

Name: Auberge Frankenbourg
Address: 13 Rue Du General De Gaulle, La Vancelle, Great East, 67730, FR
Telephone: +33388579390
Price range: 69€ - 126€
Rating: 15

67730 LA VANCELLE

15/20
Remarkable Restaurant

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6 PHOTOS

Chef: Sébastien Buecher
Cooking: French | Traditional
Services: Access for people with disabilities | Pets allowed | Private Parking
Style: Romantic | With family

Price Indicative price per person (excl. drinks)

69 € to 126 €

Gault&Millau's review

15/20

Remarkable Restaurant Sébastien Buecher has a clear philosophy: to work with produce with respect, drawing on Alsace's terroir and combining it with distant influences. Using vegetables from the family garden and meats from identified producers, he creates a cuisine that alternates between tradition and boldness, where each dish tells a story. Right from the start, it's clear that he's not playing it safe. The duck hearts, cooked gently, venture into rarely-trodden territory, with Colmar mushrooms and celery that add both relief and freshness. The mackerel, just caressed by the flame, is placed on a nervous gazpacho, where the radishes respond in pickles, while the raw garlic shakes things up. It's shaky, but just right. As for the hake, breaded with basil, it settles into a simple logic: pearly flesh, Dauphine apples reminiscent of childhood, smoky butter, and that homemade ketchup that's a little too smoky, which squeaks but doesn't spoil anything. The lamb arrives in two stages: first in a pita bread reminiscent of an author's kebab, then as a tender leg of lamb with mildly spiced vegetables and a slightly concise jus. You can tell the chef is having fun and daring, without losing his figure. The desserts, in perfect harmony, bring the meal to an elegant close, like this set of fine meringues with a creamy raspberry sorbet and gourmet cream. The wine list is coherent and demanding, combining prestigious names and biodynamic estates. Precise sommelier Fabien Steib knows how to suggest the perfect match for any dish, whether it's a vibrant Pouilly-Fuissé or an unexpectedly aromatic Tandem from Domaine de Brousse. Guillaume Buecher, the chef's brother, is there, attentive, without unnecessary gestures. He makes sure all is well, then disappears before you know it. As for the venue, it's forgotten to better serve the purpose: a luminous nave with exposed beams, round tables dressed in white, a simple kokedama fern, and everything exudes balance. There's no attempt to over-seduce, and that's no doubt why you feel so at home here.