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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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Buerehiesel

67000 STRASBOURG
15/20
 Remarkable Restaurant
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20 PHOTOS
Chef Eric Westermann
Cooking French | Signature cuisine
Services Children's menu | Cooking Lesson | Disabled access | Garden | Pets allowed
Price Indicative price per person (excl. drinks)
55 € to 135 €
Gault&Millau's review
15/20
Remarkable Restaurant Here's Strasbourg's most rustic table! This charming Alsatian farmhouse, set in the enchanting Parc de l'Orangerie, was built in Molsheim in 1607; dismantled piece by piece, it was reconstituted here for the 1895 industrial exhibition. While it's nice to sit in the historic building's pretty blue salon, with its oriel window and ornate ceiling, or in the warm red salon, this time we were placed in our favorite room, the famous glass roof, entirely surrounded by trees, where the magic works day and night. One might legitimately wonder why all these green plants and even artificial ivy have been added to this once uncluttered décor, when the surroundings generously offer the best of nature. Faithful to his father's legacy, Éric Westermann, who knows the fundamentals of haute cuisine well, lightens the classicism, always in search of the concentration of flavors and with the purest respect for the product. We love the freshness of this crab effilochée, enhanced by quinoa and crunchy vegetables, and garnished with a fine citrus shellfish jelly: all presented in a sober, clean manner. As for the foie gras from Mitteault, a product that has become rare in restaurants, here accompanied by a set of cherries, it is presented like an opera cake and seasoned in a balanced way. The highlight of our meal? This thick, sauté-roasted veal chop from Anjou, carved on a pedestal table and served with Marthe Kehren's vegetables. For lovers of fruity desserts, the meal ends on a high note with these Burlat cherries, candied and pan-fried in Porto, paired with a fromage blanc and shiso perilla sorbet. The Abinao chocolate and citrus dessert seduces with its alluring presentation and subtle taste of bitter cocoa. The meal is washed down with wines from one of Alsace's finest cellars, which go hand in hand with the quality of the clear, crisp cuisine and sharp flavors. We can only regret that these masterpieces are not always enhanced by a service that occasionally falters.
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Address 4 Boulevard De l'Orangerie
67000 Strasbourg
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Eric Westermann
Eric Westermann Chef
Eric Westermann Eric Westermann Chef
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Clement Dittlo Chef de service
Created with Fabric.js 5.2.4 Clement Dittlo Chef de service
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Bénédicte Supper Responsable marketing
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Maxime Petit Head sommelier
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