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Rating: 14
Author: Gault&Millau

33 Rue Adolphe Seyboth, 67000 Strasbourg, France

14/20
Chef's Restaurant

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10 PHOTOS

Location: Strasbourg
Chef: Frédéric Metzger
Cooking: French | Gastronomic | Modern
Services: Privatization
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

39 to 89

Gault&Millau's review 2026

14/20

Chef's Restaurant

Four tables, not a single one more: this new spot on the Quai de Turckheim plays the “exclusivity” card right from the start. At the entrance, a few high chairs line a counter facing the open kitchen; further in, backlit shelves laden with jars of fermented vegetables make up almost the entire decor. Nothing ostentatious, then, but a distinct identity. Marie Bischoff, the chef’s partner, greets guests with natural warmth, a smile, and a grace in her simple gestures that immediately puts you at ease. The menu items, reduced to a few words separated by slashes, promise contemporary cuisine with Nordic inspiration; the plates, with their minimalist presentation, confirm this commitment to almost Japanese-style precision. The oyster poached in butter opens the meal with a burst of flavor: freshness, acidity, and herbaceous notes are well-balanced despite a syrup that’s a bit too sweet and intense. The peas then offer beautiful contrasts: vegetables of dazzling freshness, a zesty green apple sorbet with wild herbs, a surprisingly deep carrot juice treated like a meat jus, but a pea mousse so subtle in flavor that it seems primarily to serve as a geometric base. With the monkfish, the chef tightens the focus: cooked at 54°C, perfectly firm, it gains elegance when paired with a smooth date condiment, while a very pure almond milk prevents the dish from veering into excess. The duck is even more compelling: tender, flavorful, accompanied by a glazed sweet potato and hazelnuts with woody notes, it is supported by a reduced, clean, aromatic jus with impeccable balance. The cheeses, all sourced from the Lindenhof farm in Hohwald, exhibit true consistency. The dessert—cherry, white chocolate, and lemon balm—is particularly appealing thanks to a sorbet of remarkable intensity; the granola adds texture, though the dish as a whole still lacks the structure to truly leave a lasting impression. The financier, served fresh from the oven and accompanied by a bold red-berry candy, rounds out the meal with flair. The wine list—short, personal, and reasonably priced—favors artisanal producers over award-winning names and organic or minimally intervened wines over the expected “signature” selections; Alsace and the Loire region shine here, though a few additional great classics would usefully broaden the selection.