Le Cerf

Rating: 14
Author: Gault&Millau

67520 MARLENHEIM

14/20
Chef's Restaurant

BOOK

7 PHOTOS

Chef: Luca Husser
Cooking: French | Traditional
Services: Access for people with disabilities | Accomodation | Children's Menu | Pets allowed | Takeaway
Style: Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

55 to 112

Gault&Millau's review 2026

A former coaching inn transformed into a charming guesthouse, the house proudly retains the soul of its past: flower-decorated half-timbering, cobbled courtyard and low-ceilinged rooms create a setting of rare authenticity. The charm is immediately apparent in the wood-panelled lounges, which have just been refurbished, but remain faithful to the warm codes of the stubs of yesteryear. Naïve Alsatian engravings, Spindler marquetry, delightfully old-fashioned silverware: here, we're in another time, that of an art of living that the house carefully cultivates. Since the arrival of Sylvain Ruffenach at the end of 2024, the cuisine has become more refined, revealing a subtle balance between tradition and contemporary expression. The chef, who has a solid track record, has managed to integrate the house's emblematic classics - such as the anthological bouchée à la reine and the award-winning choucroute - while breathing new life into them. For example, the sea bass carpaccio with blood orange seduces with its rigor and sharp contrasts, where others would have sought effect. St. Pierre with Bigorre bacon, impeccably cooked, illustrates a generous marine composition, which could have been further enhanced by a more daring sauce. The duck breast and Kochersberg foie gras, served with a cabbage embeurrée, play the card of tradition well kept. The strawberry-rhubarb dessert pleases with its frankness and precision. Service is generally professional and shows encouraging signs, thanks in particular to a young, hard-working team. The reception and sommelier team could do with a little more enthusiasm and passion, but the overall impression remains that of a serious establishment with a new lease of life. A place which, without denying its roots, looks to the future with a clear eye and where Alsace, at its very best, can be tasted with elegance. Editor's note: the chef is now Luca Husser, and we'll be keeping an eye on him.