La Table du 6717

67530 OTTROTT

14/20
Chef's Restaurant

8 PHOTOS

Chef Audrey Stippich

Cooking French | Gastronomic | Local

Services Accomodation | Garden | Terrace

Price Indicative price per person (excl. drinks)

90€ à 120€

Gault&Millau's review

14/20

Chef's Restaurant Nestling in the bucolic Ehn valley, the former convent of the Benedictine nuns has been transformed into a design hotel dedicated to fitness. It has become the charming new stopover in the Sainte-Odile region for young couples in search of well-being. The spectacular white-clad building houses an American-style lobby, a 2,500 m² spa and 16 Hollywood-style suites with fountains and private waterfalls. Upon arrival, guests are invited to enjoy an aperitif on the pretty mezzanine overlooking the lobby. With the weekend crowds, comfort at table is uneven: the elegant room known as "La Table du 6717", with its exclusive ambience and dedicated to chic gourmet dining, was once again rendered inaccessible to us. The adjoining "Le Garden" room, with its lined-up bistro tables and even the breakfast room, served as an overflow. In the kitchen, the imperturbable winning duo of Audrey Stippich and Régis Dell, motivated and meticulous, continue to assert their commitment. The cuisine never ceases to progress, thanks to the constant care taken with the products, with gentle cooking, shorter juices, more intense and sharper flavors, and increasingly distinguished presentations. A case in point is this rack of veal, with its melting flesh, cooked at low temperature and highlighted by a highly accomplished coffee jus. The dessert is in tune with this same rigor: the airy blancmange with fromage blanc, with kiwi infused with shiso and ginger, brings the meal to a fresh close. While all menus share a common base, it's the number of courses that sets them apart. The basic formula at €79, with meat as the main course, seems a little rigid to us. Ichthyophiles will have to pay €90. There are many little touches throughout the meal, as evidenced by the cauliflower sablé with vanilla or the bread from the bakery of the chef's sister. Service has gained in precision and empathy. Advised by Cahors expert Silvère Thouret, the cellar boasts some twenty wines by the glass, including wines from Désiré Schaetzel's own harvest, as he is also a winemaker.

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