“Schatzi, Schatz, Schatzele, Schatzle…” the literal translation from Alsatian is “treasure, little treasure”, is the new restaurant which opened on April 2, 2024, 12 rue des tonneliers, (former Punjab).
Jeremy Kraft (former director of Mauro Colagreco’s Pecora Negra in Strasbourg, Boma, Brasserie Wow, and Goh Sofitel) joined forces with Michael Garnier (owner of the BlueMoon bar) and Tom Haby behind the scenes, in charge of administration
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Decoration side
In the room, a great motivated and dynamic team, led by Emmanuel Crépin, took possession of the premises. We notice the “hanging wheat fields” lighting fixtures, the removed planks from an old barn, a set of antique Obernai plates, and even the stammtisch. The restaurant, with its few interior steps, gives rhythm and marks spaces and intimacies at different heights.
Finally, a beautiful openwork fresco features the symbols of Alsace in the window (stork, cathedral, kouglof), giving Schatzi a mixture of Alsatian winstub and chic countryside. It is also Schatzi’s DNA; the promotion of the Alsatian terroir and its local producers, as evidenced by this nugget of Guanciale tarte flambée, on which tasty dried and matured pork cheek has been placed.
For the opening only the tarte flambée symbolizes all the energy deployed to invest in quality, whether it is the 18 attempts by Jérémy Kraft to obtain this very tasty and distinctive “homemade schmeer”, with the presence of lovage herb. (Maggy aroma).
“Our Flammekueches are homemade, with a crispy dough made by hand from a mixture of three flours from the Hurtigheim Mill. Accompanied by a generous garnish of Alsatian pork bacon, prepared according to a unique recipe from our butcher,” explains Jérémy.
Cooking takes place in the gas tarte flambée oven with open mouths and refractory stones. There are the Traditional (Strossburi), the Gratinée, the Forestière, the Munster, then the refined Comté and nuts, the fresh goat’s cheese, cramberry and honey with Alsace flowers, the Salmon Trout from Heimbach/dill, the special Flower Power with its cornflower petals, cow’s cheese with flowers, and red onion pickles or the famous Guanciale.
The treasures of our beautiful Alsace region
“We are all aware of the treasures of our beautiful Alsace region and it was important for us to highlight them: winegrowers, breeders, butchers, farmers, market gardeners,” explains Jérémy Kraft. “Through our cuisine, the selection of products, the wine list, the decoration… we will tell their stories and promote their products; for example Geoffrey from the Meinau islet, is a pioneer of urban agriculture, creator of jobs and social ties, Julien, the “Well-bred” neo-butcher, offers a responsible selection of meats from local breeders, the traditional and organic flour from the Hurtigheim Mill, which has perpetuated for five generations the tradition of selecting cereals from the best terroirs, or even the cream from Ferme Adam in Wahlenheim. (100% Alsace dairy products).
A salad menu is already in place and in the coming days, the menu will expand, notably with a variation of recipes based on Spaetzles.
By Sandrine Kauffer
Photo and video credits ©Sandrine Kauffer
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