La Charrue

67230 SAND

12/20
Gourmet Restaurant

Cooking French | Traditional

Services For people with disabilities | Pets allowed

Gault&Millau's review

12/20

Gourmet Restaurant Nicolas Laurent, who honed his skills with some of the world's greatest chefs (L'Auberge de l'Ill, Cheval Blanc, Olivier Nasti and Vieux Couvent), moved into this house nestled in the heart of the village to give it a new lease of life. The 28-year-old chef delights all the gourmets between Strasbourg and Sélestat, who flock to this black-and-white setting or to the garden terrace. With Arnaud the market gardener, Kévin the pig farmer, Michaël the heliciculturist and Gilles the fish farmer, this cuisine, nourished by locavore fervor, revisits tradition with confidence. We love this amusing composition inspired by a bouchée à la reine and offered in 2 courses, with first the veal and vegetables in a millefeuille, drizzled with a strong lovage broth, then the melting morel poultry, served in a crust. Salmon trout from the Bihl fish farm in Friesen, served with raspberries, peas and a honey vinaigrette from the Kleinfeld apiary, is a fresh appetizer, while the precision-roasted sole is accompanied by Alsatian asparagus and an elderflower emulsion. Everything is mastered, right down to the light, fragrant desserts, such as the Alsace strawberries escorted by an espuma of fromage blanc fermier and delicious Bronte pistachio ice cream. The cellar is stocked with fine references, especially in Burgundy wines, but the dedicated service is a little quickly overwhelmed on busy evenings.

Plan

Address 4 Rue du 1er Décembre
67230 Sand

NAVIGATE TO

Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Chef

Pastry Cook

Sommelier

Menu A la carte

Starter Thon rouge de l'océan Atlantique grillé, velours de bonite à l’huile d’olive, pastèque, concombre €19 Foie gras de la Charrue, gel et chutney rhubarbe livèche €23

Main course Filet de carpes Frites crème au raifort d’Alsace, mayonnaise à l’ail des ours, frites, salade €21 L'esprit d'une bouchée à la reine en 2 services, veau, les légumes arrosés d’un bouillon à la livèche le feuilleté de volaille, au feuilletage pur beurre €31

Dessert La profiterole de la charrue choux croustillant, glace à la vanille de Madagascar, sauce au chocolat €12 Tarte fine aux abricots ganache montée au romarin, glace yaourt €12