{"id":144818,"date":"2025-03-19T12:10:34","date_gmt":"2025-03-19T11:10:34","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/auberge-au-boeuf\/"},"modified":"2025-04-14T11:15:29","modified_gmt":"2025-04-14T09:15:29","slug":"auberge-au-boeuf","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/auberge-au-boeuf\/","title":{"rendered":"Auberge Au Boeuf"},"excerpt":{"rendered":"","protected":false},"author":14,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"beyondwords_generate_audio":"","beyondwords_integration_method":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","beyondwords_language_code":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"class_list":["post-144818","etablissement","type-etablissement","status-publish","hentry","type-etablissement-gastronomic-cooking"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":["VIP"],"etoile_michelin":["0"],"titre_presentation":"The Charm of Authenticity","presentation":"Yannick Germain, awarded a Michelin star in 2015, represents the 4th generation of restaurateurs since 1893, thus paying tribute to his grandfather Wolfgang Sautter, whom he succeeded in 1998, alongside his mother Christiane. In 2005, he took over the reins. \n\nThe Auberge au B\u0153uf reflects their family values. They welcome fine food lovers into their cozy and woody universe, where the charm of authenticity, warm hospitality, benevolent service, gentle living, elegant table settings, and respect for traditions intertwine. The Auberge au B\u0153uf embodies the vision of a beautiful transition, playing with modernity subtly while preserving the soul of the house. The family restaurant maintains the romantic memory of an idyll born between the poet Goethe and Fr\u00e9d\u00e9rique Brion, the daughter of the village pastor.   \n\nA remarkable evolution without revolution gently marks the restaurant's future, both aesthetically and culinary. Yannick Germain has cultivated respect for the traditions of a century-old establishment, projected into a contemporary conception of a 21st-century restaurant, resting on solid, family, and Alsatian foundations.\nYou will be charmed by an encounter, a passionate exchange, a delightfully united family, where their daughter Charline is gently entering the kitchen. ","types_prestation":false,"photo":115839,"photo_bis":115900,"photo_3":115907,"adresse":{"address":"Auberge au Boeuf, Rue de l'\u00c9glise, Sessenheim, France","lat":48.7992269,"lng":7.9856847,"zoom":7,"place_id":"ChIJpx43hM7nlkcRYiphi7pn_-8","name":"Auberge au Boeuf","street_number":1,"street_name":"Rue de l'\u00c9glise","city":"Sessenheim","state":"Grand Est","post_code":67770,"country":"France","country_short":"FR"},"horaires":"Monday: Closed\nTuesday: Closed\nWednesday: 19:00 \u2013 21:30\nThursday: 12:00 \u2013 13:30, 19:00 \u2013 21:30\nFriday: 12:00 \u2013 13:30, 19:00 \u2013 21:30\nSaturday: 12:00 \u2013 13:30, 19:00 \u2013 21:30\nSunday: 12:00 \u2013 13:30, 19:00 \u2013 21:30","tel":"03 88 86 97 14","boutons":[{"title":"Website","link":"https:\/\/www.auberge-au-boeuf.fr\/"}],"boutons_reservation":"","boutons_social":[{"type":"facebook-f","link":"https:\/\/www.facebook.com\/auberge.au.boeuf.sessenheim"},{"type":"instagram","link":"https:\/\/www.instagram.com\/aubergeauboeuf\/"}],"articles":[{"title":"","text":"L'Auberge au B\u0153uf offers fine food lovers a cuisine that highlights all the beauty of the terroir in a gastronomic version. Not limiting himself to Alsatian terroir, Yannick Germain creates recipes where the product is the star, sourced from the Breton coasts, Bresse, Aquitaine, or Alsace. \n\nWith solid training from Fernand Mischler at Au Cheval Blanc in Lembach, then at Aux Acacias in Niederbronn, he obtained his first position as a commis at the Hostellerie Levernois in Beaune, Burgundy, and continued his journey with Jean-Jacques Rovelli at the 5-star Crans Ambassador hotel in Crans-Montana. It was his grandfather's death that accelerated his return to the family house, bringing with him to the kitchen a transmitted culinary know-how and techniques. \n\nSince 2012, the Auberge au B\u0153uf has been regularly distinguished by guides. Praised by food critics who highlight its culinary evolution, while retaining their clientele, delighted to consider the maintenance of taste authenticity and the soul of the house. \n\nYoung Alsace talent 2012 by Gault Millau, young chef of the year by PUDLO Alsace 2013, Yannick Germain earned his first Michelin star in 2015. He won the \"terroir d'exception\" trophy in 2017 and was elected Grand de Demain for the Grand Est region by the Gault et Millau Guide in 2019. \n\nPromoted to Ma\u00eetre Cuisinier de France in 2014 in Las Vegas, he is invited to join professional associations: those of Ma\u00eetres-Restaurateurs, Chefs d'Alsace, Prosper Montagn\u00e9 Alsace, Coll\u00e8ge Culinaire de France, and Etoiles d'Alsace. In 2022, he was elected President of the Club Prosper Montagn\u00e9 Alsace. \n\nTo sublimate the terroir, he discreetly puts all his technicality at the service of quality products, selected from artisans and producers he knows.\n\nBetween tradition and innovation, the duality is mastered. The chef brings satisfaction to regulars and attracts to the Auberge au B\u0153uf gourmets seduced by these exceptional products. 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