Restaurant Partage

Name: Restaurant Partage
Address: 19 Rue du Docteur Stoltz, Andlau, Grand Est, 67140, FR
Telephone: +33388089323
Price range: 49€ - 59€
Rating: 13

67140 ANDLAU

13/20
Chef's Restaurant

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7 PHOTOS

Chef: Hugo Ehrhardt
Cooking: French | Local
Services: Terrace
Style: Romantic | With family

Price Indicative price per person (excl. drinks)

49 € to 59 €

Gault&Millau's review

13/20

Chef's Restaurant Between the plains and the foothills of the Vosges mountains, in an Alsatian village where vineyards meet ancient stone, a 17th-century house combines the charm of the past with the clarity of the present: exposed beams, blonde stone and soft colors create a soothing decor, without overload or pretension. Hugo Ehrhardt, who has worked in some of the world's top establishments (Plaza Athénée, Lameloise, Renaut, Girardin), has created a sensitive cuisine rooted in seasonal produce. Vegetables from market gardeners, line-caught fish, selected meats: everything here exudes proximity and respect for the living. We're seduced by the vegetable freshness of a radish mascarpone cream as an amuse-bouche, and won over by a Colmar mushroom tartlet where textures and flavors meet in a generous, vibrant balance. The catch of the day - a skrei with pearly flesh - is cooked with precision and accompanied by fresh early vegetables: green asparagus, fennel and young leeks come to life on the plate like a prelude to spring. The filet of Salers beef, escorted by playfully varied carrots, is extended by a soft, candied cheek: a two-part score, bordering on distinction in both mastery and intention. Even the chocolate dessert, despite its somewhat facile mousse, is seductive, with the complexity of Valrhona's Guanaja, its gourmet praline and its contemporary smoked milk ice cream. The pleasure is there, sincere, without overload or mannerism. Julie Soiteur, alone in the dining room, serves with tact and gentleness. A young cook sometimes lends a hand to announce dishes with precision: a simple gesture, but one that reveals a team spirit. As for the cellar, the commitment to organic wines is obvious, with a consistent choice of regional vintages. In the end, you leave the table delighted. Firstly, by the flavours, precise and generous. Secondly, by the prices, which are unusually reasonable for this level of commitment. And above all, by the impression of having tasted a cuisine that is alive, rooted and joyfully contemporary, in a place where discretion is cultivated more than decorum.