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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

JY'S

68000 COLMAR
16/20
 Remarkable Restaurant
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3 PHOTOS
Chef Jean-Yves Schillinger
Cooking French | Gastronomic | Healthy cooking | Signature cuisine | Vegetarian
Services Accomodation
Price Indicative price per person (excl. drinks)
94 € to 275 €
Gault&Millau's review
16/20
Remarkable Restaurant From the outset, there's the rustic setting of the delightful Champ de Mars park, a corner of the countryside in the heart of the city, with its century-old trees, bandstand and statue of Admiral Bruat at the center of a monumental fountain built by Bartholdi. Then there's the glazed dining room, decorated by Olivier Gagnère, with its contemporary exclusivity, glass patios, large spaced tables, terrace and unobstructed view of the park. Then there's the kitchen by Jean-Yves Schillinger, inspired by his stay in New York. A contemporary style that tames the product, sublimates it with expert cooking, enriches it with variations, highlights it with concentrated juices and personalizes it with original touches. The recipe for success? True teamwork, where continuity is cultivated between kitchen and dining room. The result is a service that highlights the cuisine with passion. The meal opens with a few playful trompe-l'œil appetizers: reconstituted olives and suspended crackers. Then, a theatrical amuse-bouche emerges from a wooden apple with a rotating tray; the play of textures and vegetable inspiration follows one another with remarkable inventiveness: revisited Caesar salad, beet gnocchi, cauliflower tarts and herb shortbread. A complex score driven by sincere research. The following dishes increase in intensity: the yellowtail, served in two courses, seduces with its freshness, precise cut, elegant ponzu and lively tiger's milk. Foie gras, served as a duo - marbled with cocoa then steamed over Puy lentils - offers a fine balance between tradition and originality. The Arctic char, perfectly cooked at a low temperature, is enhanced by endives au gratin and a generous but slightly too creamy mussel marinière. The veal sweetbread, melting and well-coated, accompanied by vegetables in a jardinière and a purée worthy of Robuchon, retains a good hold, even if the chef's touch appears more discreet. The dessert, a tribute to the New York carrot cake, juxtaposes Philadelphia cream, carrot textures and caramel granita in a sculptural composition that seduces the eye as much as the palate. Then comes the final bouquet: a cart of sweets and chocolates that, on its own, is worth the detour. So the whole experience counts as much as the inspiration of the cuisine, and perhaps even more: the space, the light, the grounds, the plethora of staff, the dishes generously arranged in satellite plates and the multitude of little touches. The New York inspiration can still be felt, but is gradually fading away to allow a French style to emerge, made up of curiosity, technicality and an assertive desire to welcome.
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Monday Lunch Dinner
Tuesday Lunch Dinner
Wednesday Lunch Dinner
Thursday Lunch Dinner
Friday Lunch Dinner
Saturday Lunch Dinner
Sunday Lunch Dinner
People
Jean-Yves Schillinger
Jean-Yves Schillinger Chef
Jean-Yves Schillinger Jean-Yves Schillinger Chef

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