de:ja

Rating: 15
Author: Gault&Millau

67000 STRASBOURG

15/20
Remarkable Restaurant

BOOK

5 PHOTOS

Chef: David Degoursy et Jeanne Satori
Cooking: French | Healthy cooking | Local | Signature cuisine
Style: Romantic | With family

Price Indicative price per person (excl. drinks)

128 € to 158 €

Gault&Millau's review 2026

When Jeanne Satori and David Degoursy, accomplices since their university days in the arts and trained by Yannick Germain, combined their culinary ambitions, no one could have imagined that their adventure would lead to an extraordinary event. In this minimalist setting, blond parquet flooring and sleek round tables create a sober elegance conducive to sensory contemplation. The cuisine is based on a responsible, local ethic, in the spirit of the new Nordic cuisine: only wild produce and the harvests of small local market gardeners are used. In a narrative staging, the entire astonishingly youthful team scrolls through each service, weaving a link between the guest and the origin of each ingredient. As a prelude, the appetizers offer an incisive homage to Alsace: whether dolline, gebradeldi, Eierkueche or Knuspertaler with smoked Matjes, you'll fall in love with them immediately. The journey continues with a nod to Brittany with a marine amuse-bouche, oyster in verjuice jelly and tarragon béarnaise. The following plates make harmony the rule: green asparagus offers a vegetal fugue of rare precision; as for white asparagus, it plays the leading role in a "modern baeckeoffe" staged on a pedestal table; arctic char is confit in a hazelnut and caraway butter that tones the melting flesh, and Oberhaslach venison, an imperious rosé, is embellished with a purée of porcini mushrooms and morels, before giving way to candied rhubarb pearled with ground ivy oil, accompanied by a herbaceous ice cream and a lace tuile. The wine list by the glass details each pairing without mystery and, true to the spirit of the house, celebrates above all vintages from natural vinifications, macerated vintages and biodynamic practices, echoing the dishes. Eco-responsible conviction, attention to detail and technical mastery make this town inn a vibrant manifesto where youth is the guarantor of joyful austerity and uncompromising generosity. Despite the absence of the two proprietors and the difficulty of obtaining a compliant rating with TVA, the experience left a very good impression.