A gastronomic trip to Alsace

the chef plays with the recipes to make his hosts discover the products that brought fame to his region

Located near the European institutions, in the heart of the splendid Parc de l'Orangerie, this is the perfect setting for the culinary genius of Antoine Westermann, who has just handed over the management of the restaurant to his son. The farmhouse that hosts the restaurant, which is now accessible through a cobblestone courtyard, was built in the 17C in the town of Molsheim, then dismantled and finally reassembled in its current location for the 1895 industrial exhibition.

Every detail is now carefully considered, and to live up to this beautiful natural environment, the main dining room has been set in a winter garden designed by no less than Guy Walter. The sun lounge has a fine view of plane tree foliage and the park's diverse species, while the large dining room is completed by two private rooms which enjoy a muted and intimate atmosphere with fine wood panelling under a lacunar ceiling.

Burhiesel's traditional but creative cuisine is a tribute to Alsatian gastronomy. Schniederspaetle and fried frogs' legs with chervil, Bresse fatted chicken cooked in a terracotta dish, Pigeon d 'Alsace farci aux Cèpes et au foie gras de Canard (pigeon stuffed with cep and duck foie gras), Carré et lard de Cochon fermier levé en plein air retis (Roast pork rack and bacon), gnocchis with herbs and Vosges cep sauce, chocolate Streussel, thin tart with Alsace quetsches, Brioche caramelized with beer, beer and roast pear ice-cream : the chef plays with the recipes to make his hosts discover the products that brought fame to his region. The wine list, which includes some of the local references like Pinot noir or Pinot gris, is of equally high standard. This is the place to find out what fine Alsatian cuisine is really about…

Buerehiesel

4 Parc de l'Orangerie, 67 000 STRASBOURG [France]

Tel. + 33 (0)3 88 45 56 65 - Fax + 33 (0)3 88 61 32 00

http://www.buerehiesel.com

Practical Information

Dinner served Mon and Wed-Sat 6:30-11pm and lunch Sat and Sun noon-2pm.

The restaurant can open on closing days for groups of 14 people or more.

Buerehiesel also opens for lunch Mon, Thurs and Fri in December, and everyday for lunch and dinner from 25Dec-1st Jan.

Closed: From 1st-23 Aug and 31 Dec-18 Jan.

Restaurant Capacity: 

Main dining room: 65 place settings

2 private rooms: 20 and 35 place settings

The restaurant can be booked for private dinners on Sun and Tues, for 25-30 people groups.