La Table du Gourmet

68340 RIQUEWIHR

17/20
Prestige Restaurant

BOOK

14 PHOTOS

Chef Jean-Luc Brendel

Cooking French | Gastronomic | specialty

Services Children's menu

Price Indicative price per person (excl. drinks)

70€ à 180€

Gault&Millau's review

17/20

Prestige Restaurant Discreet, almost reclusive in his XVIᵉ century mansion, Jean-Luc Brendel has been a unanimous favorite in Riquewihr since 1982 without a single wrinkle! A red cocoon with an artist's soul hidden in the old stones, a balance of ancient and modern, the Table du Gourmet continues to renew itself without denying itself. Jean-Luc Brendel handles flavors in the manner of an artist who rushes to the canvas and throws colors wildly, before moving on to the next. This colorist of flavors draws his inspiration from his travels and is passionate about everything he touches. That's why he's always young and lively. His latest passion? The Kobelsberg vegetable garden, which he cultivates using permaculture. As if by magic, he manages to sublimate green beans by simply rolling them in dried red bell pepper powder, which he accompanies with mertensia maritima. As for the "completely frosted" tomato, he declines it in the form of multiple spheres to transform it into a festival of flavors never before encountered. Jean-Luc Brendel, who has been active on the plant scene for several years, has not betrayed ichthyophiles. On the contrary, he combines the two worlds instead of putting them back to back. Accompanied by hammer turnip, his Arctic char, transcended by a very short cooking time, is underscored by a very powerful juice with roasted bones. For the main course, we welcome a return to tradition with this farm-raised beef, matured for three weeks and then cooked over coals; it is accompanied by an amusing variation of gherkins and enhanced by the mythical Choron sauce prepared with Mexican tarragon. Desserts are in the same vein, with excellent produce from the kitchen garden meticulously prepared, not without a touch of daring: a roasted tomato combined with a fresh verbena foam. Experienced sommelier Anne Humbrecht advises on wine pairings from a cellar that excels in Alsace wines, while the chef's sister, Fabienne Brendel, practices the art of entertaining.

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