Buerehiesel

67000 STRASBOURG

15/20
Remarkable Restaurant

BOOK

20 PHOTOS

Chef Eric Westermann

Cooking Cuisine d'auteur | French

Services Access disabled | Children's menu | Cooking Lesson | Garden | Pets allowed

Price Indicative price per person (excl. drinks)

55 € to 135 €

Gault&Millau's review

15/20

Remarkable Restaurant Here's Strasbourg's most rustic table! This charming Alsatian farmhouse, set in the enchanting Parc de l'Orangerie, was built in Molsheim in 1607; dismantled piece by piece, it was reconstituted here for the 1895 industrial exhibition. While it's nice to sit in the historic building's pretty blue salon, with its oriel window and ornate ceiling, or in the warm red salon, this time we were placed in our favorite room, the famous glass roof, entirely surrounded by trees, where the magic works day and night. One might legitimately wonder why all these green plants and even artificial ivy have been added to this once uncluttered décor, when the surroundings generously offer the best of nature. Faithful to his father's legacy, Éric Westermann, who knows the fundamentals of haute cuisine well, lightens the classicism, always in search of the concentration of flavors and with the purest respect for the product. We love the freshness of this crab effilochée, enhanced by quinoa and crunchy vegetables, and garnished with a fine citrus shellfish jelly: all presented in a sober, clean manner. As for the foie gras from Mitteault, a product that has become rare in restaurants, here accompanied by a set of cherries, it is presented like an opera cake and seasoned in a balanced way. The highlight of our meal? This thick, sauté-roasted veal chop from Anjou, carved on a pedestal table and served with Marthe Kehren's vegetables. For lovers of fruity desserts, the meal ends on a high note with these Burlat cherries, candied and pan-fried in Porto, paired with a fromage blanc and shiso perilla sorbet. The Abinao chocolate and citrus dessert seduces with its alluring presentation and subtle taste of bitter cocoa. The meal is washed down with wines from one of Alsace's finest cellars, which go hand in hand with the quality of the clear, crisp cuisine and sharp flavors. We can only regret that these masterpieces are not always enhanced by a service that occasionally falters.

MAP

Address 4 Boulevard De l'Orangerie
67000 Strasbourg

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Eric Westermann Chef

Clement Dittlo Chef de service

Bénédicte Supper Responsable marketing

Maxime Petit Head sommelier

Menu A la carte

Starter Tourteau effiloché au citron vert, quinoa et légumes croquants, fine gelée de crustacés aux agrumes €29 Caviar osciètre maison Kaviari tartare de bar de ligne et compression de caviar séché, chlorophylle de tétragone, crème glacée au Gin et blinis au levain €49

Main course Homard bleu de Bretagne rôti à la poudre d’orange, la pince croustillante, fleur de courgette farcie de salpicon et courgette violon. Jeu de courgettes et jus de homard €55 Cote de veau rhonalpin rôtie au sautoir, gremolata et sauce Caesar, melting-pot de haricots de chez Marthe, champignon farci de poitrine braisée et jus de veau aux girolles €39

Dessert Framboises d'Alsace et menthe baba à la fleur d’oranger, framboises et sorbet à la menthe marocaine €16 Pêches jaunes soufflé chaud et crumble au thym, granité au rosé, sorbet mascarpone €16

Menus Menu affaires €55 Menu expression €99 Menu dégustation €135