Restaurant Partage

Name: Restaurant Partage
Address: 19 rue Docteur Stoltz, Andlau, 67140, FR
Telephone: 0388089323
Price range: $

67140 ANDLAU

13/20
Chef's Restaurant

BOOK

7 PHOTOS

Chef Hugo Ehrhardt

Cooking French | Local

Services Terrace

Price Indicative price per person (excl. drinks)

49 € to 59 €

Gault&Millau's review

13/20

Chef's Restaurant Between the plains and the foothills of the Vosges mountains, in an Alsatian village where vineyards meet ancient stone, a 17th-century house combines the charm of the past with the clarity of the present: exposed beams, blonde stone and soft colors create a soothing decor, without overload or pretension. Hugo Ehrhardt, who has worked in some of the world's top establishments (Plaza Athénée, Lameloise, Renaut, Girardin), has created a sensitive cuisine rooted in seasonal produce. Vegetables from market gardeners, line-caught fish, selected meats: everything here exudes proximity and respect for the living. We're seduced by the vegetable freshness of a radish mascarpone cream as an amuse-bouche, and won over by a Colmar mushroom tartlet where textures and flavors meet in a generous, vibrant balance. The catch of the day - a skrei with pearly flesh - is cooked with precision and accompanied by fresh early vegetables: green asparagus, fennel and young leeks come to life on the plate like a prelude to spring. The filet of Salers beef, escorted by playfully varied carrots, is extended by a soft, candied cheek: a two-part score, bordering on distinction in both mastery and intention. Even the chocolate dessert, despite its somewhat facile mousse, is seductive, with the complexity of Valrhona's Guanaja, its gourmet praline and its contemporary smoked milk ice cream. The pleasure is there, sincere, without overload or mannerism. Julie Soiteur, alone in the dining room, serves with tact and gentleness. A young cook sometimes lends a hand to announce dishes with precision: a simple gesture, but one that reveals a team spirit. As for the cellar, the commitment to organic wines is obvious, with a consistent choice of regional vintages. In the end, you leave the table delighted. Firstly, by the flavours, precise and generous. Secondly, by the prices, which are unusually reasonable for this level of commitment. And above all, by the impression of having tasted a cuisine that is alive, rooted and joyfully contemporary, in a place where discretion is cultivated more than decorum.

MAP

Address 19 Rue du Docteur Stoltz
67140 Andlau

NAVIGATE TO

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

Hugo Ehrhardt Chef

Menu A la carte

Starter Sea bream from French fisheries: Marinated and subtly smoked, basil and raspberry vinaigrette, lemon balm granita €17 Rabbit terrine: smoked eel and woodruff condiment, Ariane & Julien's radish pickles €17

Main course Milk-fed veal quasi: Cooked on the grill, textured carrots from our market gardeners, lemon, veal jus perlé €28 Peach from small boats according to availability: Ariane & Julien's iodized broth, fennel confit & baby greens €26

Dessert Cerise de la ferme Heckmann: A play on textures, light almond mousse and fine meringues €10 The chocolate: Cru Caraibes 66% from Valrhona in textures, cocoa nib tuiles, a hint of caramel, smoked milk ice cream from the Lindenhof farm €10

Menus Menu Passion €49 Menu Producteur €59