Auberge au Bœuf

67770 SESSENHEIM
15/20
 Remarkable Restaurant
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9 PHOTOS
Chef
Yannick Germain
Cooking
French | Gastronomic | Local | Traditional
Services
Access for people with disabilities | Children's Menu | Private Parking
Style
Romantic | With family
Price Indicative price per person (excl. drinks)
60 € to 125 €

Gault&Millau's review

15/20
Remarkable Restaurant The enchanting red half-timbered house, standing proudly in front of the church, seems to come straight out of a romantic painting, like a silent tribute to Goethe who, it is said, fell in love here with a local girl. The charm begins as soon as you enter: two rooms, one with an old Rhenish décor, the other renovated in a contemporary Alsatian spirit, respond to each other in a harmony of woodwork, enveloping guests in a hushed warmth. Every detail, from the earthenware stove to the waxed cupboards, exudes a feeling of "Gemütlichkeit", a gentle, rare conviviality that continues around the spaced-out round tables. In the kitchen, the house has lately been displaying a contemporary ambition, supported by a menu that is both streamlined and modernized. The amuse-bouche celebrates crisp asparagus, highlighted by a creamy flan that softens its austerity. The first course celebrates monkfish from Plouguerneau in a game of freshness where cucumber cylinders, borage flowers and kalamansi gel draw an iodized landscape with citrus accents. Then comes the Alsace fario trout, a souvenir of a 2018 competition: smoked with moderation, it combines with a horseradish potato emulsion and a Melfor candied egg yolk. The whole is rich, moving from the delicate to the opulent. The Preuschdorf lamb, with its long-cooked shoulder, is combined with a dense, textured jus that blends hazelnuts and mushrooms in an earthy depth that evokes memories of great country tables. For dessert, the young pastry chef comes to the table to serve his bold raspberry and mustard creation: raspberry compote, sauce and sorbet are enhanced by a caramelized white chocolate ganache, a beer liqueur sorbet and a coulis enriched with soy sauce. While the flavors are well-balanced, the slightly soggy doughnut at the heart of the plate is difficult to cut with the single spoon. As for the cellar, it features an array of great names that testify to a sure taste and a quest for excellence. Yet the absence of a sommelier and precise service by the glass leaves a gap in the experience. We come away conquered by the unique atmosphere and by plates that know how to be gourmet, but also aware that, despite the beauty of the decor and the quality of the cellar, service still needs to be refined to fully achieve the greatness to which this house aspires.
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Address 1 Rue De l'Eglise
67770 Sessenheim
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Monday Lunch Dinner
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People
  • Yannick Germain
    Yannick Germain Chef
    Yannick Germain Yannick Germain Chef
  • Created with Fabric.js 5.2.4
    Stéphane Meyer Sommelier
    Created with Fabric.js 5.2.4 Stéphane Meyer Sommelier