Au Crocodile

Name: Au Crocodile
Address: 10 Rue De l'Outre, Strasbourg, Grand Est, 67000, FR
Telephone: +33388321302
Price range: 112€ - 172€
Rating: 15

67000 STRASBOURG

15/20
Remarkable Restaurant

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6 PHOTOS

Chef: Romain Brillat
Cooking: French | Healthy cooking | Signature cuisine
Services: Pets allowed
Style: Romantic

Price Indicative price per person (excl. drinks)

112 € to 172 €

Gault&Millau's review

15/20

Remarkable Restaurant This restaurant is the pride and joy of Alsace. And for chef Romain Brillat, who has been in charge of the kitchen for five years, it's both an honor and a responsibility. And while a private room, the Table Emil Jung, pays homage to the man who made it a gastronomic beacon, the Crocodile has once again become a landmark event that has regained its serenity, thanks to this brilliant young chef who worked with Goujon. He has kept the technical rigor and the desire to build his own story, while keeping the essential: pleasing his guests. In front of the huge painting of a village scene by Adolphe Grison, diners have the right to rejoice. There are no set menus, but a real, short menu that allows you to browse at your leisure, and tasting menus that may not remain too hidden if you insist. And it's off to a thunderous start: a few bites evoking the region and a remarkable pre-entrée, a coulis of rocket, scamorza and sumac, all with vegetable finesse, before the very fine work on a very well prepared and seasoned venison tartare, with fermented quetsche, egg yolk confit with miso, hazelnut for crunch. It's both structured and chic, with a grating of summer truffle as a final compliment. Zucchini fleur stuffed with pike, crayfish and a slightly salty Nantua-style sauce, belongs more to the bourgeois register, as does the veal, very well cooked, with a slightly bland morel mushroom, but stuffed in the style of caillette and flanked by a good reduced jus creamed with the slight oxidative perfume of Domaine Otter's O2 wine. The Arctic char is pleasantly presented in the dining room, cooked over sakura embers, married to a turnip purée and emulsion, and we salute the excellent work of the pastry chef (a lovely chocolate-cardamom dessert with sobriety and the right taste). There are a few superfluous manners in the dining room, sometimes bordering on the obsequious, but the young team, led by Louise-Anne Ruhlmann, is generally spontaneous and natural. The cellar, with its rich reputation, is large and classic, seeming to pile up labels without asserting any real personality, but is very well stocked with the great Alsatian vintages.