Bistro/Brasserie | Casual | With family | With friends
Budget(€)
Indicative price per person (excl. drinks)
40 to 60
Gault&Millau's review2026
At the end of the summer of 2025, Romain Creutzmeyer turned his back on gastronomy to return to the brasserie, a choice that the décor already seemed to herald. This change of direction can be clearly seen in the appearance of traditional, comforting dishes such as oeufs en meurette, tongue and calf's head, but above all in the frank, tasty, immediate gourmet pleasure you come for when you want to be satisfied without words. Trained by Éric Westermann, the chef has that rare ease: he knows how to make everything he touches taste good. The salmon trout, brilliantly fresh and cooked with a rare delicacy, is served in open ravioli and escorted by a generously controlled matelote sauce creamed with white wine and onions. The vol-au-vent Colbert brings together good ingredients - poultry, veal, mushrooms, home-made quenelles - but the sauce lacks depth: the chicken broth doesn't express itself enough, and the cream dominates. The tart of the day, still warm, is a classic, well-crafted Alsatian version, even if the shortcrust pastry gives it a slightly baker's style. The chocolate mousse, powerful, well-balanced and not too sweet, is made with chocolate of fine quality. As for the atmosphere, it was rather sad during our visit, lacking a presence in the dining room capable of igniting conviviality, while the wine list, short and readable, is right on target with good producers and meaningful appellations. And we smile, in the café, at a homemade dark chocolate truffle: a simple detail but real attention, like a last sign of consideration.
