JY'S
3 Allée Du Champ De Mars, 68000 Colmar, France
3 PHOTOS
Practical information
- Location
- Colmar
- Chef
- Jean-Yves Schillinger
- Cooking
- French | Gastronomic | Healthy cooking | Signature cuisine | Vegetarian
- Services
- Accommodation
- Style
- Romantic
Budget
(€)
Indicative price per person (excl. drinks)
94 to 275
Gault&Millau's review 2026
16/20
Remarkable Restaurant
In the heart of the Champ-de-Mars, JY'S offers the rare privilege of letting you forget you're in the city: the large floor-to-ceiling windows opening onto the greenery, the two patios where plants climb along stretched wires, and a few works of art—all designed by Olivier Gagnère—come together to create a bright, almost bucolic setting. Since his return from New York in 2002, Jean-Yves Schillinger has gradually adapted the fusion cuisine that made his reputation to French tastes, while still incorporating a few Asian touches. The meal is designed as a spectacle that goes beyond the plate itself: trompe-l’œil olives, a wooden apple that you open to reveal appetizers, or lobster cooked in a Cona coffee maker. The cuisine now seems even more technically sophisticated. The cod fillet, thick and exceptionally fresh, is cooked to a pearly finish with remarkable precision. The veal filet mignon en croûte—a sort of Thai-inspired Wellington—charms with its melt-in-your-mouth meat and perfectly crisp puff pastry, accented by a bold Medjoul date condiment that’s just a touch too sweet. Then the meal clearly shifts gears with dessert, moving from three to four toques. The Gariguette strawberries—sometimes candied under a thin crust of sugar, sometimes served au naturel—pair perfectly with a remarkable tart base, a Fontainebleau cream made with ricotta and meadowsweet, and a strawberry sorbet churned with liquid nitrogen right at the table: it’s spectacular, precise, indulgent, and deeply fruity. Finally, the petit fours cart makes its appearance—the true highlight of the show and almost a reason, in and of itself, to make the trip. The by-the-glass wine list has real character and reveals a true sommelier’s eye. The service sometimes seems a bit tense and stiff, with a few lulls in the pace and a tendency to clear plates too eagerly.
Map
OPENING HOURS
- MON
- TUE
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Menu
A la carte
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