Morillon

67700 SAVERNE
12/20
 Gourmet Restaurant
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Chef
Laurent Marlot
Cooking
French | Traditional
Budget (€)
Indicative price per person (excl. drinks)
29 to 70

Gault&Millau's review 2026

Nestled a stone's throw from the Château des Rohan and facing the Gothic cloister of the Récollets, the former Staeffele has been reborn under the name of Morillon after a change of owners. The décor has been refreshed, but the house retains its spirit of a well-cared-for neighborhood eatery. The classically lit cuisine is distinguished by its generosity and abundance of flavors. Watercress ravioli is a typical example: enriched with chard, almonds, Beaufort cheese, verdurette cream and a pea broth, it makes a gourmet starter. Tartare de chasse, with wakame and herring caviar, is a delicious combination of land and sea. Arctic char, cooked at a low temperature, seduces with its melting flesh; it is served with a rich celery risotto and a discreet supreme sauce. Accompanied by two sauces - jus brun and crème de morilles - the quail supreme seemed a little overcooked to us, even if the "bonbon de cuisse" is tasty. The rhubarb-strawberry finish provides a clearer conclusion, thanks to a modular arrangement of tangy spheres and creamy sorbet. Jean-Baptiste Becker, discreet maître de salle and sommelier emeritus, marries classics and discoveries with finesse: Meyer Fonné's light, elegant Altenbourg pinot noir 2016 illustrates his talent, and his sound advice is the highlight of the meal.
LOCATION

LOCATION

© OpenMapTiles © OpenStreetMap
Address 1 Rue Poincaré
67700 Saverne
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  • Laurent Marlot
    Laurent Marlot Chef
    Laurent Marlot Laurent Marlot Chef
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  • Jean-Baptiste Becker
    Jean-Baptiste Becker Head sommelier
    Jean-Baptiste Becker Jean-Baptiste Becker Head sommelier