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Restaurant au Bon Pichet Sélestat Reviews from The Last Year
The assurance of having a great time enjoying perfectly mastered traditional cuisine
A pretty little town like Sélestat and delighted to find a quality tavern or rather winstub in the pure Alsatian tradition with a very beautiful storefront decorated with frescoes on the cabbage market. Here we know why we come, it is above all the assurance of finding superb local cuisine but also daily suggestions which are even presented on an outdoor slate. An interior with a warm wooden decor, a bistro table at the entrance to have a drink but at which you can also eat and a charming little room with nicely set tables. The chef is Franck Barthel who comes from a butcher's family so probably choosing meat will remain a priority, however you will also find market cuisine with seasonal products. Note that the establishment is a member of the Collège Culinaire de France, which is always a sign of quality in the choice of products. A house run by the same family for four generations who concoct good traditional recipes. A starter with Presskopf “Grand Père Barthel”, beetroot-horseradish cannelloni, smoked shallot gel and Granny Smith. There are as many presskopf recipes as there are restaurants and this one excels in the particularity of not having jelly, which would seem to be the historic recipe of the establishment. Beautifully prepared and with the particularity of having refined accompaniments. For me a delicious starter called In the spirit of a tarte flambée, dampfnudle, poached egg, and fromage blanc mousse. Dampfnudle or dampfnüdle is a very old Alsatian specialty, a sort of steamed ball of white bread, puffed up, with an ultra-soft texture and it's just divine! Dampf means steam and nüdle means noodles. A slightly strange name, because these little balls of dough are ultimately closer to milk buns than to noodles. They can be enjoyed sweet as a dessert or savory with a dish or soup. Cook at the end in a pan to brown them. As a main course, a suggestion of the day with white asparagus, poached egg, dampfnudle, ham treat, hollandaise sauce. And of course, their fantastic garnished sauerkraut, kassler, smoked and salted pork belly, knack and montbéliard. Meats cooked independently of the cabbage, with a delicious smoked kassler which is an Alsatian specialty. It is prepared with the most tender and lean part of the pork. The cabbage has no acidity and the dish as a whole is absolutely not fatty. As wine, a Prestige Pinot Gris from the Vallée de Villé Domaine Christian Barthel. Rather fruity, the characteristic smokiness of Pinot Gris appears, as well as surprising notes of butterscotch. The gentle attack opens a round and ample mouth. A must-see address in Sélestat where you can be sure to have a great time enjoying perfectly mastered traditional cuisine.
It couldn't be better!
We visit the restaurant every year for our wedding anniversary and are always impressed. Franck's cooking is simply brilliant. Whether a la carte or the daily specials, the food is fantastic. This time we chose asparagus: super! The service - Franck's daughter - is very attentive, the atmosphere is family-like. We are already looking forward to next year! Lutz, Lena, Lotte
Disappointed
Lack of generosity in the portions offered, wine served iced and not at room temperature, very expensive for what is served
Very good table
Very good establishment. Menu that reflects quality cuisine Not many tables, it is better to reserve. Good welcome
Push the door and come in quickly!
Very friendly welcome. Cozy traditional Alsatian setting with lovely modern touches in the lighting. Very pleasant staff and efficient service. Tasty cuisine. Everything was there to have a pleasant evening. I highly recommend this restaurant
Terrible shitty crap
Worst dinner of my life... crap The manager admitted to serving bad dishes but. Yes, you paid full price!!!
A good meal and a lovely evening
Au bon pichet is one of three restaurants recommended by the owners of the gîte where we were staying and did not disappoint. I was keen to try quenelles de sandre and they are available as either a starter or main course, so I opted for the former, as did my companion. Then we both had chicken fillet with peas, pea mousse and a smoked sabayon sauce. But they saved the best for last. Dessert was a triumph: the Tarte of the day was finished so we were offered Torche aux marrons - a delicious confection of chestnut purée, cream and meringue. We chose the flight of wines to accompany the meal (20€, a bargain) and had a Sylvaner with the quenelles, a Riesling with the chicken and a very pleasant local dessert wine with the dessert, but the name escapes me. The service was good, the restaurant had a pleasant ambience and we had a lovely evening.
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Buyers interested in Bern's Steakhouse: PLEASE READ
By 🍑 @BraveCloth47, 09/08/2023 4:56 pm
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ADMIN PLEASE PIN THIS MESSAGE
For those interested in dining at Bern's Steakhouse in Tampa, please know that reservations cannot be listed here due to the management at the restaurant regularly checking and cancelling reservations that appear on the site.
The ONLY way to secure a table is to place a bid with a wide enough time range and a seller will work on it to have it filled. This way anonymity will be preserved and you will be able to show up to the restaurant without any hassle.
1 Answer
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Answer from 😺 @ChattyChain37 (09/08/2023 5:38 pm)
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Same goes for 4 Charles and I Sodi
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Comment |
By 🍑 @BraveCloth47 (09/08/2023 5:46 pm)
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