Le Violon d'Ingres

67000 STRASBOURG

13/20
Chef's Restaurant

Chef Paul Iacono

Cooking French | Local

Services Disabled access

Price Indicative price per person (excl. drinks)

30€ à 80€

Gault&Millau's review

13/20

Chef's Restaurant Since May 2023, Delphine and Paul Iacono have been at the helm of this restaurant in the Robertsau district, which they have renovated with elegance and good taste: carpeting, wooden tables with resin inserts, curtains and a warm, cosy atmosphere. Trained at Le Bœuf à Sessenheim and Le Buerehiesel, among others, Paul Iacono delights us with a classic cuisine adapted to today's tastes, highlighting local producers, such as this salmon trout from the Heimbach springs, marinated and smoked, tender to perfection, with its lemon-hazelnut condiment, somewhat concealed by Dubarry cream. He brings tradition up to date with a chateaubriand of beef with Bordelaise sauce, tender and set on a potato galette slightly soaked by a gourmet sauce. With a filet of pike-perch "matelote" with beurre blanc, the chef brings Alsace's terroir to the fore, skilfully revisiting it with a delicious fleichschnecke with mushroom duxelles. The first highlight of the meal? Mademoiselle Debeauvais's pillow, a variation on the famous Belle Aurore pillow, a true signature dish, generously served with Jean-Pierre Andres "petits crus". The second highlight is the delicious homemade sourdough bread and butter from the Haut Village farm in Woellenheim, made with milk from Jersey cows - gourmet details often overlooked elsewhere. Since we have to quibble, the desserts seem to us to have potential for optimization, like the white chocolate shell, a little too sweet, accompanied by a tropézienne and a lemon cream that's just a hair too acidic. We love this place for its gently convivial atmosphere, maintained by Delphine Iacono's kindness and infectious good humor.

Plan

Address 1 Rue Du Chevalier Robert
67000 Strasbourg

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Paul Iacono Chef

Menu A la carte

Starter Truite saumonée des sources de Heimbach en gravelax, betteraves et cébettes roberstauviennes €25 Escalope de foie gras d’oie de la maison Hirsch poêlée €20

Main course Omble chevalier en cuisson douce, légumes printaniers étuvés au beurre d’oseille, crème crue de Jersiaise et colza d’Alsace €30 Le mignon de veau au sautoir, sauce béarnaise et pommes dauphines €40

Dessert Crème glacée au fromage blanc, cerices confites à l'estragon , kougelhopf perdu €20 Chaud-Froid aux fraises et à la vanille, glace fromage-blanc €20

Menus Menu Piano €30 Menu alto €50 Menu Violon €80