THE FIGARO SELECTION – These brasseries, bistros, caterers and tea rooms in the capital, both institutions and novelties, give pride of place to the specialties of Alsace.
The holiday season is one of the most conducive to (re)discovery of Alsatian gastronomy. While producers from all over the region are organizing their Christmas market on the square in front of the Gare de l'Est, until December 15, here are our best places to taste choucroute,flamkueche or bredele without leaving Paris.
The most contemporary: Elsass
The place. A native of Ribeauvillé (Haut-Rhin), Guillaume Keusch opened this vast restaurant in bohemian eastern Paris with two partners just over a year ago. There is no question of folkloric winstub here, we are rather on the side of the refined Brooklyn loft, a little cold but resolutely contemporary, with raw ceiling, exposed pipes, pine green benches, open kitchen and several spaces to settle in (counter, dining table). 'hosts, round table…).
Florian Domergue
The plate. Designed to match the educational menu of organic and biodynamic Alsatian wines, well sourced by sommelier Caroline Furstoss, the dishes, prepared by a new certified chef of Greek origin…
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