Au Relais des Ménétriers

Rating: 13.5
Author: Gault&Millau

Au Relais des Ménétriers, 10 Avenue du Général de Gaulle, 68150 Ribeauvillé, France

13.5/20
Chef's Restaurant

BOOK

Chef: Virginie Jacquet | Anish Chourey
Cooking: French | Gastronomic | Traditional
Services: Children's Menu | Pets allowed
Style: Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

42 to 76

Gault&Millau's review 2026

In Ribeauvillé, the culinary highlight of the year is undoubtedly the takeover of the Relais des Ménétriers by Virginie Jacquet and Anish Chourey. The spacious dining room, its counter, and its brasserie-style comfort have remained largely unchanged; on the plate, however, the leap forward is spectacular, both in terms of technical mastery and the sensitivity, finesse, and precision of the flavors. The secret lies in the kitchen: Virginie Jacquet and Anish Chourey execute a masterful four-handed performance, drawing on more than twenty years of collaboration and a solid track record at establishments such as Loiseau in Saulieu, Lorain in Joigny, and the Moulin de Mougins. Their cuisine already possesses a distinct melodic line: clean, structured presentations; interplay of textures; the use of fruit in savory dishes; and herb sorbets bring freshness, acidity, and depth, while sesame, coconut, vadouvan, and Indian spices subtly open the door to Asia. The tone is set by a simple melon soup, enlivened by finely diced watermelon and a tonka bean emulsion that transform this starter into a summery delight. The yellowtail carpaccio, surrounded by a variety of beets and a lemon balm sorbet, elegantly continues this theme of freshness. The sea bass, remarkably fresh and cooked to perfection, is served with fennel and Japanese pearls prepared like a khichdi with candied lemon, ginger, and tomato. The same boldness is evident in the dessert with this surprising tart combining white chocolate ganache and celery prepared two ways—though there is one slight drawback: the hibiscus sorbet would benefit from a bit more creaminess. From the herb-infused butter served with the bread to the final financier—moist and indulgent—the attention to detail shows that every aspect of the meal here is carefully thought out. The only discordant note today is in the dining room: the service, which is inadequately supervised and at times hesitant in announcing the dishes, does not always give this cuisine the prominence it deserves. The wine cellar, still young, lacks depth and older vintages but wisely relies on tried-and-true selections.