1741

Rating: 15.5
Author: Gault&Millau

22 Quai Des Bateliers, 67000 Strasbourg, France

15.5/20
Remarkable Restaurant

BOOK

13 PHOTOS

Location: Strasbourg
Chef: Jérémy Page
Cooking: Signature cuisine | Traditional
Services: Access for people with disabilities, Pets allowed
Style: Romantic, With family

Budget (€)

Indicative price per person (excl. drinks)

55 to 178

Gault&Millau's review 2026

15,5/20

Remarkable Restaurant

On the now-pedestrian-only quays, which take on an Amsterdam-like atmosphere when the weather is nice, the establishment has become more understated and modern without sacrificing any of its elegance since the last renovation: wood paneling stained a soothing beige, thick carpeting, and soft lighting come together to create a chic, cozy, and sensuous haven. The restaurant spans several levels, but we prefer the first floor—which has a livelier atmosphere—where Véronique Diochet presides, having been appointed director following Michaël Wagner’s departure. The three menus remain a secret until the moment of selection; a welcome new touch, their contents are presented to guests like the program for a show whose curtain has just risen. Having spent many years working in Joël Robuchon’s restaurants, Jérémy Page creates cuisine that is classic at its core yet very contemporary in its expression, entirely guided by the season and the ingredients, with precise, graphic plating that is at times almost Japanese in style. Marthe Kehren’s black Crimean tomato captures the essence of summer in a remarkably fresh composition, enhanced with basil, yellow fennel flowers, tomato ketchup, Cantabrian anchovies, and crisp croutons. A simple fennel prepared in two ways takes on a whole new dimension thanks to a remarkable “roche” sauce—deep and concentrated. The monkfish, cooked with exemplary precision, finds an almost earthy intensity in a reduced chicken stock infused with bonito. The stuffed zucchini flowers are beautifully complemented by a tomato jus with sherry that boasts uncommon intensity. The signature dish—caviar, smoked eel, potato emulsion, and sabayon made with an oxidative Alsatian wine—forms a remarkably harmonious combination. Our favorite, however, is the roasted chicken breast and wings, surrounded by chanterelle mushrooms, lightly candied cherry tomatoes, fried sage, and capers, which a heavily reduced sauce elevates to a supreme indulgence. Finally, the date finds a delightful counterpoint in a generously buttered coconut tuile and a salted butter caramel sauce. Thoughtful touches grace the entire meal with finesse, from the first bites to the beautiful box of petits fours at the end. The wine cellar alone deserves special attention: Alsace naturally takes center stage, with a particularly inspired selection that extends even to the Pinot Noirs. Other French regions and a few fine international selections are equally impressive, coming together to form a connoisseur’s selection.