Restaurant Philippe Bohrer

Name: Restaurant Philippe Bohrer
Address: 1 Rue Raymond Poincaré, Rouffach, Grand Est, 68250, FR
Telephone: +33389496249
Price range: 36€ - 120€
Rating: 12

68250 ROUFFACH

12/20
Gourmet Restaurant

BOOK

3 PHOTOS

Chef: Sébastien Sattler
Cooking: French | Traditional
Style: With family

Price Indicative price per person (excl. drinks)

36 € to 120 €

Gault&Millau's review

12/20

Gourmet Restaurant On the southern part of the Alsace wine route, this beautiful house, with its façade designed by painter Daniel Zenner, continues to make its mark. Emblematic of the 1990s, today it remains a popular address for families and regulars, who come to celebrate birthdays and reunions in a lively atmosphere, especially at weekends. Philippe Bohrer, who still owns the premises, has handed over the reins of the kitchen to his executive chef Sébastien Sattler, who ensures the culinary continuity of the house through a classic menu, served as part of attractive formulas and menus. The tasting menu, priced at €120, is often offered as part of a "one menu bought = one menu offered" scheme, enabling a broad clientele to discover a gastronomic experience at a contained price. On the plate, some of the dishes show real expertise, such as the roasted sea bass with its silky cauliflower cream, or the fine piece of venison with a well-reduced aromatic sauce. Other dishes - such as the truffle soufflé egg, alas in the form of an aroma, or the langoustine carpaccio - are less appealing for their execution or seasoning. The dessert, on the other hand, is fully convincing: a finely crafted chocolate-pear sphere, escorted by a delicate sorbet, concludes the meal on an elegant note. The service, on the whole deliberate, may suffer from the crowds, with a few occasional oversights, particularly in the final touches. The extensive wine list, available by the glass, makes for pleasant discoveries, particularly among regional vintages. This house, which today combines popular ambition with culinary heritage, continues to pursue its path of generous hospitality and accessible gastronomy.