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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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L'Altévic

68420 HATTSTATT
13/20
 Chef's Restaurant
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Chef Jean-christophe Perrin
Cooking Signature cuisine | Traditional
Services Disabled access | Private Parking
Price Indicative price per person (excl. drinks)
39 € to 93 €
Gault&Millau's review
13/20
Chef's Restaurant L'Altevic, created by Jean-Christophe Perrin, celebrated ten years of design escapism in 2023, nestled between Route 83 and a business park, overlooking the Vosges mountains and the Trois Châteaux. Although he honed his skills with a number of top names - Willer, Rostang, Troisgros, Parra - before becoming chef at the Moulin de l'Abbaye in Brantôme and then at the Caveau d'Eguisheim, no cutting-edge cuisine appears on the horizon. People flock to him for his enlightened bistro cuisine, a kind of high-level simplicity, clearly elaborated in the traditional way and serving impeccable products. The €79 menu is a little festival: duck foie gras, prepared as in the Southwest, is revisited with red praline in slight excess; it is accompanied by an amusing foie gras ice cream and a well-dosed cranberry and Espelette pepper chutney. The fresh, passion-crusted skrei back, with its carefully cooked flesh, is flanked by a creamy parsnip purée and a deliciously regressive vanilla butter. The chef has a very particular way of making all the meats he serves melt in the mouth. This time it's the incredible capon stuffed with morel mushrooms, magically transcended; it's accompanied by semolina quenelles, known as griespflütta, revisited with spinach. Durrenentzen's lemon, honey and saffron bricelet brings the meal to a gourmet close: a little like a Sicilian cannolo, it is topped with a smooth cream and enhanced by a melting white chocolate ice cream. While the cellar is well-stocked with Alsace and Bordeaux wines, we regret the absence of a wine-by-the-glass list and a service that's more lax than relaxed.
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Address 4 Rue de Wiggensbach
68420 Hattstatt
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Jean-christophe Perrin Chef
Created with Fabric.js 5.2.4 Jean-christophe Perrin Chef

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