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Restaurant au cadre contemporain propose des merveilleux plats au gré des saisons.
C’est dans une belle bâtisse du XVIe siècle qui se niche ce restaurant d’exception au cadre contemporain souligné de colombages apparents. Chef émérite, Jean-Luc Brendel est aussi un jardinier hors pair qui utilise les produits issus de ses récoltes sur le Kobelsberg pour créer, au fil des saisons, des merveilles gustatives et picturales. Par exemple, un quadrucci de pâtes aux aromatiques avec œuf de son poulailler et bouillon complexe dont la présentation évoque un polyptyque de Wassily Kandinsky. Attention : réservation impérative pour déjeuner ou dîner ici !
Le saviez-vous ? Cet avis a été rédigé par nos auteurs professionnels.
Avis des membres sur LA TABLE DU GOURMET
Les notes et les avis ci-dessous reflètent les opinions subjectives des membres et non l'avis du Petit Futé.
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We have dined at La Table du Gourmet in Riquewihr three times. Our first visit in 2019 remains one of the most memorable culinary experiences of our lives. The menu was extraordinary, and the wine pairings were superb.
We returned in 2023 with high expectations, only to experience one of our greatest restaurant disappointments. We decided then not to return. The style of La Table du Gourmet had changed significantly since 2019. Chef Jean-Luc Brendel had shifted the focus toward plant-based, hyper-seasonal, and ecologically sustainable gastronomy, largely based on the produce from his Kobelsberg garden. This new direction is, in itself, admirable and worth respecting.
Earlier this year (2025), we read Gault & Millau’s review awarding the restaurant an excellent score (17/20). We interpreted this as a sign that the restaurant had found its stride again on this new path. So, we decided to give it another try in May 2025.
The first course — a beetroot dish — was balanced, complex, and executed at the same high level we had experienced in 2019. But unfortunately, the remaining dishes were disappointing. Where the first dish offered richness and depth, the next two were hyper-minimalist to the point of being one-dimensional. The turnip dish consisted solely of turnip. The fennel dish, just fennel. These lacked the layered, intricate flavor structures that once defined the restaurant’s golden era.
Is this merely a matter of taste? Is it acceptable for a Michelin-starred restaurant to serve a turnip dish that tastes only like turnip? We know it is indeed possible to create minimalist vegetable-based dishes that are still deeply flavorful — Noma in Copenhagen was as a prime example of this.
We shared our thoughts directly with a young server at the restaurant, who promised to pass on the feedback. However, no one ever returned to us regarding the issue, which left us with a sense of disappointment. This is why we feel compelled to write this public review.
We sincerely hope that one day, we might return to La Table du Gourmet and once again experience the restaurant’s undeniable culinary talent in a way that resonates with us.
Une table d'exception