La Table du 6717

67530 OTTROTT

13/20
Chef's Restaurant

8 PHOTOS

Cooking French | Gastronomic | Local

Services Accomodation | Garden | Terrace

Price Indicative price per person (excl. drinks)

79€ à 90€

Gault&Millau's review

13/20

Chef's Restaurant The former convent of the Benedictine nuns, nestling in the bucolic Ehn valley, continues its metamorphosis. Désiré Schaetzel took advantage of the confined space to carry out a major renovation. The two historic buildings have been linked by a white-clad lobby, spacious suites and a brand-new spa. As good news never comes alone, Frédéric Lefèvre created a surprise. A former chef at La Carambole in Schiltigheim, now a chef-consultant, Lefèvre oversees a winning team. Audray Stippich and Régis Dell add punch and flavor to the dishes served every evening at La Table du 6717, or on Sunday lunchtimes at Le Garden, an adjoining room overlooking the waterfalls. Despite a service that's not always well coordinated, this young, playful and fresh cuisine exalts flavors of great clarity. The meal begins freshly with this lovely soy-marinated mackerel, escorted by farm-grown beet and a sweet apple and celery dish. Foie gras fans won't be disappointed with this classic terrine, spiced to balance the flavors, escorted by an audacious strawberry-rhubarb cannelloni. Thick and almost transcendent, the precision-grilled pike-perch rests on a tasty vegetable ravioli of celery and mushrooms, underlined by a pleasant herb emulsion. As for the thick roast rack of veal, accompanied by Alsatian white asparagus and wild garlic gnocchi, it is enhanced by a classic but no less tasty creamy morel sauce. The desserts are in the same vein, with tasty strawberries covered in melting ice cream and accompanied by a slightly rustic arlette. All of this is washed down with one of the many wines from Désiré Schaetzel's own harvest, as he is also a winemaker.