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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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Auberge Frankenbourg

67730 LA VANCELLE
15/20
 Remarkable Restaurant
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6 PHOTOS
Chef Sébastien Buecher
Cooking French | Traditional
Services Disabled access | Pets allowed | Private parking lot
Price Indicative price per person (excl. drinks)
60 € to 115 €
Gault&Millau's review
15/20
Remarkable Restaurant The Buecher brothers' Auberge Frankenbourg hides its secrets well. Nothing hints at what lies behind the modest façade of this mountain village house. The spacious dining room, dominated by a timber-framed nave with round tables, is a small gourmet theater where a plethora of waiters are busy under Guillaume's watchful eye. As for Sébastien, trained in the school of rigor at Cheval Blanc in Lembach and that of wild herbs at Jean Albrecht in Rhinau, he has travelled the world. Hence his open-mindedness and nods to travels, even if this fine cuisine is beginning to look a little dated. The veal tartare, made with roasted meat, is revisited with an iodized vinaigrette and salicornia in a land-sea spirit. He's not lacking in audacity when he accompanies asparagus roasted in Muscat wine with a yogurt made from asparagus skins, a fine dish with delicate flavors. As for the fresh and precisely cooked red mullet, it has been marinated in Alsace gin, oxalis and seaweed and is served with a consommé of bones and tapioca. The main course features wild boar on an "up & down" plate. At the top is a slightly pasty rissole, containing a shoulder stuffing that's a little dry for our taste, and a green strawberry with a slightly austere, acidic flavor. Hidden away on the lower level - alas, flushed out from the start by the waitress - the wild boar fillet is tender and accompanied by sucrine. We finish on a high note with a dessert that doesn't play second fiddle: a crunchy meringue crown, a kind of vacherin assembled à la minute and revisited with a soft strawberry sorbet, a smooth woodruff cream and strawberry juice poured at the table. There's plenty of attention to detail throughout the meal. A little less staged than on previous occasions, the wood-fired loaves of bread are placed in the middle of the room and cut in front of the guests. Thanks to their backgrounds, the two brothers are highly experienced professionals, and their 30-year-old establishment has become a benchmark address in the Sélestat region.
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Address 13 Rue Du General De Gaulle
67730 La Vancelle
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Sébastien Buecher
Sébastien Buecher Chef
Sébastien Buecher Sébastien Buecher Chef
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Fabien Steib Sommelier
Created with Fabric.js 5.2.4 Fabien Steib Sommelier

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