La Couronne

Rating: 12.5
Author: Gault&Millau

3 Rue de Belfort, 68130 Tagsdorf, France

12.5/20
Gourmet Restaurant

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12 PHOTOS

Location: Tagsdorf
Chef: Benoît LigabueThiébaut Flory
Cooking: French | Gastronomic | Traditional
Services: Terrace
Style: Elegant, Romantic, With family, With friends

Budget (€)

Indicative price per person (excl. drinks)

29 to 115

Gault&Millau's review 2026

12,5/20

Gourmet Restaurant

On the old national highway connecting Basel to Paris, in the heart of the Sundgau region, Benoît Ligabue and Thiébaut Flory have been running a restaurant they’ve patiently shaped over the past fifteen years. The latest renovation has given the dining room a more sophisticated and cohesive look: the round tables offer greater comfort, and an elegant Baroque-style wallpaper by Versace lends the decor a theatrical touch. The restaurant features a reassuring, decidedly home-style cuisine, with a penchant for high-quality ingredients that it occasionally highlights with Mediterranean accents and regional influences. The very fresh scallop carpaccio, carefully bordered with radishes, would have benefited from allowing the milky sweetness of the scallop to shine through more freely; it was slightly overpowered by the chili and sesame oil in the Thai-style dressing. The delicious pan-seared foie gras cutlet lacks a bit of thickness and is weighed down by an overpowering crumble, but the Gariguette strawberries, with their hints of wild strawberries, make for a charming pairing. The spring-inspired snail waffle starts with a promising concept—featuring confit garlic and a well-seasoned sauce—but the lack of crispiness detracts from its appeal. The line-caught cod—perfectly thick, fresh, and cooked to precision—finds just the right accompaniment in the saffron cream, even if the rice, which is too soggy, muddles the textures. The Champagne-style rack of lamb—tender, pink in the center, and cooked to perfection—is served with chickpea purée and an aromatic gravy. For desserts: the fresh Hukambi tartlet, with just the right amount of chocolate, rests on a slightly sweet praline base. The second dessert, replaced by a strawberry turnover and a rich cream, remains enjoyable. Our only regret is that the unavailability wasn’t mentioned at the time of ordering. As for the wine cellar, it is one of the restaurant’s major attractions: Alsace offers a beautiful range of white wines, while Burgundy adds depth, prestige, and a few top-tier signature wines to the selection.