Dining at Maison Kammerzell Restaurant, Strasbourg
The restaurant itself in housed in a beautiful building that was built in 1427 and stands next to the overwhelmingly beautiful Cathedral, Notre Dame.
Both the cathedral and Maison Kammerzell Restaurant add to the richness and history to this part of Strasbourg with their excellent examples of Gothic architecture.
The head chef of Maison Kammerzell Restaurant
The head chef of Maison Kammerzell Restaurant is Guy-Pierre Baumann, who developed the complex French recipe, three fish with choucroute or choucroute de la mer. This requires preparation and cooking of a variety of elements, including three types of fish as well as mussels, plus pickled cabbage (sauerkraut) and the signature French sauce beurre blanc, a creamy butter sauce made with wine and vinegar.
What we ate at Maison Kammerzell Restaurant
We dined there at lunchtime and decided to try this signature dish. But first I started with a Kammerzell Duck Foie Gras with Gewurztraminer jelly and brioche.
Gordon had the Leek Salad, Adeline – a recipe from Madam Bauman. Both of these entrees were exceptional. The pate was rich yet subtle, whilst the salad was totally refreshing.
I then went onto Guy-Pierre’s signature dish, three fish with choucroute and the halibut in particular as one of the best that I have tried. The meal sizes are very large, so be warned not to have breakfast if you are dining at lunchtime.
Not for the faint hearted, Gordon had the Sauerkraut Strasbourg style – 8 varieties buy cialis no prescription canada of meat and sausages, and came very close to finishing this.
Both main meals were impeccable in this stunning Gothic restaurant with fresco scenes by frescoes by Alsatian painter Léo Schnug (1878-1933).
Our waiter, Guillame was one of the most pleasant and knowledgeable members of this team and we enjoyed talking with him and his service was impeccable. He suggested that the the best wine to have with the meal, and Gordon says that his choice was correct.
There was impeccable timing with the meals, neither rushed nor slow. It was a perfect combination of good service, good food and the beautiful surroundings.
After a time, Guillame asked if we would care for deserts. Despite being quite full, Strasbourg is the patisserie and desert capital of the world, so far so we thought that we would be rude not to try them. Gordon had an ice cream Kougelhopf with Marc d’Alsace on a rose hip sauce.
I had the chocolate cake, with in vanilla apricot and apricot sauce and we finished a very satisfying lunch with an espresso.
Maison Kammerzell Restaurant, Strasbourg is iconic, and it is iconic for a reason. It is far from being a tourist trap. It just happens to be in a stunning building, next to a stunning Cathedral with a stunning chef, in a stunning city.
We were the guests of the delightful Isabelle of Maison Kammerzell Restaurant. We had contacted her because we wanted to go there and to share a very unique experience. We are very very glad that we did.