Le 7e Continent

Name: Le 7e Continent
Address: 35 Avenue du Général de Gaulle, Rixheim, Grand Est, 68170, FR
Telephone: +33389642485
Price range: 55€ - 165€
Rating: 15

68170 RIXHEIM

15/20
Remarkable Restaurant

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5 PHOTOS

Chef: Laurent Haller
Cooking: French | Traditional
Services: Access for people with disabilities | Children's Menu | Pets allowed | Private Parking
Style: Romantic | With family | With friends

Price Indicative price per person (excl. drinks)

55 € to 165 €

Gault&Millau's review

15/20

Remarkable Restaurant A few steps from the wallpaper museum, an ultramarine-blue façade by François Zenner sets the tone. Stylized birds, taken from a globetrotter's dream, are a reminder that this family of restaurateurs, once housed in a shack on the Habsheim airfield, has always rhymed gastronomy with poetry. The contemporary, high-ceilinged dining room, bathed in light in a subtle nod to the Little Prince, speaks to the child in every gourmet, while two Mercury hanging lamps by Artemide watch over the room with an almost astral elegance. Once a little fiery, almost excessive, Laurent Haller's cuisine has polished over time. Today, the chef seems to have found his line of balance, and this mastery can be tasted in every dish. Like tasty fugues, certain dishes tell stories, often in duet form. On a buckwheat pancake, langoustine, adorned with pink radishes, is accompanied by its tartare and a turnip oil with controlled bitterness. A little further on, a leg of suckling lamb raised in Rixheim plays the score of the terroir: melt-in-the-mouth meat, chickpea fritters, offal jus that dares to be bold without losing elegance. Even the sweets are part of this logic of controlled variation: rhubarb, almond and shiso meet in three parts, in a gourmet ballet that combines precision, lightness and a hint of fat to end on a delightful note. The service here is not forgotten, but never imposing. To each his role, to each his score. Clément Haller, an up-and-coming sommelier, knows his subject and shares it tactfully; Louis Schmitt, his accomplice, excels in the art of the Coravin and Chemex, and transforms the preparation of a Blue Mountain coffee into a theatrical moment. The wine list can be perfected, but it's ambitious: here you'll find great Alsatian vintages, Remoriquet and Magnien burgundies, vintage Bordeaux and fine wines from other regions. At Haller, an address at its peak, everything seems to have been thought through to the smallest detail, transforming every meal into a real feast.