Guillaume Scheer - Les Plaisirs Gourmands

Rating: 15
Author: Gault&Millau

21 Quai Mullenheim, 67000 Strasbourg, France

15/20
Remarkable Restaurant

BOOK

11 PHOTOS

Chef: Guillaume Scheer
Cooking: French | Gastronomic | Local | Traditional
Services: Private Parking
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

54 to 145

Gault&Millau's review 2026

Enveloped in Virginia creeper, this late 19th-century house blends discreetly into one of Strasbourg’s most exclusive neighborhoods, nestled between the U.S. Consulate and the European Parliament. Inside, several cozy living rooms create a fairly neutral setting where comfort takes precedence over ostentation: inviting armchairs, carpet that muffles conversations, and, in the small living room near the entrance, a wine cellar showcased behind a glass wall. On sunny days, the covered terrace, bordered by raised flower beds, offers more space and naturally becomes the heart of the restaurant. Having worked at Ledoyen, the George V, and the 1741, Guillaume Scheer has mastered the great classics—foie gras, langoustine, blue lobster, John Dory, and squab—but his cuisine now readily looks beyond Alsace, inspired by spices and aromas from around the world. The binchotan-grilled octopus, crispy and served with Paimpol peas and a corn mousseline, finds a precise counterpoint in a tangy paprika gel that brings together sweetness, saltiness, acidity, and umami. The blue lobster, cooked to perfection, takes diners on a journey from Morocco—with briouate made from the claws and a date condiment—all the way to India, thanks to a tandoori yogurt whose freshness prevents any buttery or creamy heaviness. Théo Kieffer’s squab continues this Moroccan journey: melt-in-your-mouth breast and confit thighs encased in a half-moon-shaped ravioli, complemented by a well-reduced tagine sauce with beautiful depth. Figs poached in mulled wine, served cold with buttery tuiles and an excellent fig leaf ice cream, bring the meal to a delightful close. The quality of the ingredients is beyond question, and the technique is masterfully at their service; the sauces are one of the restaurant’s most compelling hallmarks—rich, indulgent, and precise—served with the delightful generosity of a sauce boat left on the table. The wine cellar alone is worth exploring, particularly its remarkable selection of Alsatian wines: the most prestigious labels sit alongside lesser-known gems; prices remain reasonable, and the eight wines served by the glass—some vintages already aged to perfection—confirm a genuine appreciation for wine.