Creative and gastronomic Alsatian cuisine by Francis Becker, Chef of Alsace, in a restaurant in Riquewihr.
Arriving here is like stepping back in time. In each of the 3 rooms, the atmosphere is different, with antique objects, lace hangings, stoneware pottery, a large Kacheloffe (earthenware stove) and ultra-low ceilings upstairs. The journey back in time is truly enjoyable! On the plate, Francis concocts fine dishes such as a variation on munster cheese, sauerkraut with goose fat or stuffed trout paupiettes, finishing on a sweet note with an orange caramel floating island. A sure bet!
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J'ai commencé par 12 escargots d'Alsace : excellents à tous points de vue. Mon compagnon a pris un excellent plat composé d'une cocotte de fromage de Muster fondu, une variété locale, accompagné de pain et d'une salade très variée et savoureuse.
J'ai terminé le dîner par un plat phénoménal : ris de veau aux morilles sur purée de petits pois au lard, accompagné d'un bol de spaetzel.
Nous avons bu un très bon Pinot Noir pur Cuvée 7 2017 produit par Trimbach.