Buerehiesel

Name: Buerehiesel
Address: 4 Boulevard De l'Orangerie, Strasbourg, Grand Est, 67000, FR
Telephone: +33388455665
Price range: 55€ - 135€
Rating: 15

67000 STRASBOURG

15/20
Remarkable Restaurant

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20 PHOTOS

Chef: Eric Westermann
Cooking: French | Signature cuisine
Services: Access for people with disabilities | Children's Menu | Cooking lessons | Garden | Pets allowed
Style: Romantic

Price Indicative price per person (excl. drinks)

55 € to 135 €

Gault&Millau's review

15/20

Remarkable Restaurant Of course, for those who knew the Antoine Westermann period and his 19/20 - and there are quite a few of them who still frequent the Buerehiesel today - it's sometimes a time for nostalgia. Éric, the son of our former Chef of the Year, doesn't pretend to follow in his father's footsteps. The times are not the same, nor are the clientele, and while some dishes still pay homage to his father, such as frogs or crab shreds, the time has come to move away from silverware and round desserts and towards the democratization of "Bubu". Rest assured, the magnificent glass roof is still there, the decor has been modernized (even if the few green plants and certain artificial elements are no doubt superfluous), the view over the park is superb and the general comfort, excellent, is not really disturbed by the dishes which, while relying on very well sourced products, are above all consensual: beautiful scallops (from Dieppe) rolled in burnt cauliflower crumbs, broccoli purée, pomelo and oyster juice, sea bass in citrus-lacquered aiguillette, squash in declension and curry oil and delicate squash and shrimp cannelloni before a reassuring chocolate and hazelnut soufflé tart with its quenelle of Bourbon vanilla ice cream. The service is young and plentiful, but lacks a little personality, and the cellar is extensive, among the finest in Alsace.

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

Maxim Shumilin Chef de service

Maxim Shumilin Chef de service
Maxime Petit Head sommelier

Maxime Petit Head sommelier
Eric Westermann Chef

Eric Westermann Chef

Roasted Brittany blue lobster with orange powder, crispy claw, zucchini flower stuffed with salpicon and zucchini violon. Zucchini set with lobster jus €55
Sauté-roasted veal cutlet, gremolata and Caesar sauce, melting-pot of beans from Marthe's, mushroom stuffed with braised brisket and veal jus with chanterelles €39

Dessert

Alsace raspberries and orange blossom baba mint, raspberries and Moroccan mint sorbet €16
Yellow peaches hot soufflé and thyme crumble, rosé granita, mascarpone sorbet €16