our 5th or 6th dinner on the last 15 years in this Strasbourg institution. On the programme this time: tasting menu last Friday for a very successful evening.Reconciled with the buerehiesel which had in our opinion experienced a small decrease of form in the few moments that followed the transition antoine -- deemed eric Westermann.The following: eric is there: it is his house with very nice recipes while keeping the signature dishes that remain unavoidable and to test if ever tasted. The nice surprise of the eric touch: this quinoa turret under a green lemon jelly. It wasn't there, it's new and...if we didn't regret to have the lobster usually planned in the 1st dish of the degustationle di...
What a disappointment. having kept this restaurant for our last evening was an error that in addition cost expensive. 1- 30 min waiting between the entrance and the resistance plate. we had taken the 3-course menu on purpose and still stayed at the table from 8:30 to 11:30!!! much too long for such a 2- service deplorable or just a person had the level of a michelin star, the rest of the juniors without any elegance or effectivity what is more serious! 3- rank leader seen once and then disappeared throughout the service. 4- we had to be booked in wine while the waiter passed 10,000 times in front of our table. 4- crawling insects like cockroaches (but it wasn't) went in the middle of a meal...
A dinner on the terrace. The kitchen was excellent and the beautiful setting is very pleasant to be able to eat under the trees by a summer evening. I came for a birthday and asked for a little surprise candle at the coffee, a whole cake was offered to us instead of mignardises, thank you again!! special mention to the cheese trolley, they are very good, the rest of the menu is also divine. We left the choice of wines to the sommelier, and it was a very good initiative, the holy joseph was perfect. the service is impeccable and careful nothing to say, yes, felicitation.
a starred restaurant in the magnificent setting of orangery for an enchanted parenthesis. a refined environment that does not prevent staff from being very welcoming and available, including sommelier. special mention for delicious deer. All for a rather reasonable addition to the quality, even if the budget remains substantial.
Reserva una mesa ahora
dinner with family, well received, four with a babyservice impeccable, two sommeliers who know their work, splendid dishes, fine and with high-end products...Correct price for a 1 star, wines however a little expensive (but excellent and well chosen)
This place way better 15 years ago. Food seemed unexciting. There was not one dish that blew us away. Way expensive for what it is now. The Macaws outside in the zoo were the highlight. Pass.
The interior is a beautiful atrium-like glass living room - all of the tables are fairly close together and the lighting is somewhat bright and not subdued.
kitchen with finesse that goes right where you need it is to say in the heart. simple, good, efficient, chic, refined. everything is said
Reserva una mesa ahora
Beautiful, elegant, romantic restaurant in L'OrangerieExpensive, but worth it if you love beautiful, finely crafted French food.
Incredibly overratedService provided to our group last night was amateurish and slowNever even poured water during the meal.
Figue Noire De Provence Rôtie Au Miel D’acacia Et Porto, Marmelade De Figue Et Agrumes Sorbet Yaourth Et Lait Battu À La Verveine
Pillette De Bresse Cuite Entiere Comme Un Baeckeofe Aux Pommes De Terre Et Artichauts, Au Citron Confit Et Au Romarin (2 Pers.
Noix De Saint-Jacques De Dieppe, Mousseline Et Carpaccio, Poireaux Du Kochersberg, Crème Iodée, Gingembre Et Citronnelle
Araignee De Mer Effilochee Citron Vert, Quinoa Et Légumes Croquants,Fine Gelée De Crustacés Aux Agrumes
Cochon De Lapoutroie En Plein Air Poitrine Braisée, Chou Frisé Et Gnocchi À La Truffe Tuber Aestivum
Turbot Sauvage Tranche Épaisse Et Coquillages Cuits En Cocotte, Fenouil Et Jus Iodé Réduit
Queue De Homard, Brochet, Aïoli, Crousine, Timo, Coquilles Et Algues, Aux Haricots De Mer
Pillet De Bresse Cuite Entière Comme Un Baeckeoffe Aux Truffes Melanosporum Du Vaucluse
Tartare De Nodan, Joue Braisée, Truffe Melanosporum Du Vaucluse Et Medaille De Pâtes
Pigeon D'alsace En Salmis, Mousseline De Céleri, Coings Et Champignons Des Bois
