Monday: Closed
Tuesday: 12:00 – 14:30, 19:00 – 21:30
Wednesday: 12:00 – 14:30, 19:00 – 21:30
Thursday: 12:00 – 14:30
Friday: 12:00 – 14:30, 19:00 – 21:30
Saturday: 19:00 – 21:30
Sunday: 12:00 – 14:30
Think to offer
Valid in more than 57 establishments
Very close to the Michelin star with Jérôme Paquin in Bartenheim
Spend a pleasant moment around a gastronomic meal at the restaurant Le Gaulois which makes sure to use raw and seasonal products.
The self-taught Chef Jérôme Paquin has converted the family brasserie Le Gaulois into a gastronomic restaurant. Already a Master Restaurateur , he does everything possible to win the Michelin star. Its dishes made from local or labeled products are creatively developed around colors and shapes for the pleasure of the eyes, and tastes and textures, for the pleasure of the mouth.
Cadre exceptionnel
Viande
Poisson et fruits de mer
Terrasse
Climatisation
Parking à proximité
A gourmet restaurant in the big leagues
The member of the Culinary College of France and the Federation of Chefs of Alsace has seen his style assert itself. Especially with very personal dishes such as pork belly prepared for 72 hours, marinated, smoked, grilled then confit. In 2020, despite the context, the room occupancy rate of the gastronomic restaurant in Bartenheim was very satisfactory. The consequent embellishment works have been completed, transforming the place into a real top-of-the-range restaurant in accordance with the vision of the Chef who continues to aim for the star.
The art of visual and taste balance in Bartenheim
At the gastronomic restaurant in Bartenheim, the dishes are beautiful, worked with finesse respecting a memorable visual and taste balance. On the menu, the descriptions of the dishes leave no doubt about the contents of the plate and we are already transported by the flavors.
Depending on the season, you may have the opportunity to taste hare à la royale, or scallops roasted in butter, with a duo of parsnips in mousseline and in a salt crust, and a duo of lacto-fermented onions and emulsion. Or you will be surprised by original dishes such as “everything from a tarte flambée except the appearance”: cottage cheese mousse in infusion, onion pickles, bacon bits to taste with sticks of tarte flambée.
A mixture of freshness
In this fine springtime, take advantage of their current menu with the “Souvenir d’enfance” dish: risotto-style ham and coquillettes, enhanced by a free-range egg cooked at “65°C”, roasted onion and rind emulsion, truffles.
For dessert, let yourself be tempted by the “Tea time” which is a rolled brioche filled with condensed milk and nuts, fermented milk mousse, baking powder, walnut ice cream.
A mixture of freshness
In this fine springtime, take advantage of their current menu with the “Souvenir d’enfance” dish: risotto-style ham and coquillettes, enhanced by a free-range egg cooked at “65°C”, roasted onion and rind emulsion, truffles.
For dessert, let yourself be tempted by the “Tea time” which is a rolled brioche filled with condensed milk and nuts, fermented milk mousse, baking powder, walnut ice cream.
