{"id":144825,"date":"2025-03-19T12:15:35","date_gmt":"2025-03-19T11:15:35","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/restaurant-julien-binz\/"},"modified":"2025-04-15T07:26:17","modified_gmt":"2025-04-15T05:26:17","slug":"restaurant-julien-binz","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/restaurant-julien-binz\/","title":{"rendered":"Restaurant Julien Binz"},"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-144825","etablissement","type-etablissement","status-publish","hentry","type-etablissement-exceptional-table","type-etablissement-gastronomic-cooking"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":["VIP"],"etoile_michelin":["1"],"titre_presentation":"A cuisine of great finesse","presentation":"In the charming wine village of Ammerschwihr, located on the Alsace Wine Route just minutes from Colmar, Sandrine, a food journalist, and Julien Binz, a Master Chef of France, welcome you. Awarded a Michelin star in 2017, 3 Gault Toques, and the title of Master Chef of France, gourmets can savor a contemporary culinary composition while admiring the fresco of Fragonard's Fountain of Love. \n\nAn elegant decor in baroque-empire style, sparingly enhanced with gold, velvet armchairs, and crystal chandeliers, the dining room staff attends to guests with great care, settling them into a cozy and hushed atmosphere.\n\nSince its opening, the establishment has been constantly evolving. From staff training to tableware to terrace improvements, Sandrine and Julien Binz continuously optimize their services, comfort, and well-being for both clients and teams. The food and wine pairings are curated by Fran\u00e7ois Lhermitte, Gault Young Sommelier Talent 2017 and certified Sake Sommelier 2021. ","types_prestation":false,"photo":116383,"photo_bis":116391,"photo_3":116397,"adresse":{"address":"Restaurant Julien Binz, Rue des Cigognes, Ammerschwihr, France","lat":48.12564320000001,"lng":7.2829076,"zoom":7,"place_id":"ChIJOwfYiyhhkUcRAkCDBYqDW8M","name":"Restaurant Julien Binz","street_number":7,"street_name":"Rue des Cigognes","city":"Ammerschwihr","state":"Grand Est","post_code":68770,"country":"France","country_short":"FR"},"horaires":"Monday: Closed\nTuesday: Closed\nWednesday: 12:00 \u2013 14:00\nThursday: 12:00 \u2013 14:00, 19:00 \u2013 21:00\nFriday: 12:00 \u2013 14:00, 19:00 \u2013 21:00\nSaturday: 12:00 \u2013 14:00, 19:00 \u2013 21:00\nSunday: 12:00 \u2013 14:00, 19:00 \u2013 21:00","tel":"03 89 22 98 23","boutons":[{"title":"Website","link":"https:\/\/restaurantjulienbinz.com\/"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"

Julien Binz boasts training and experience with starred chefs. He trained under <\/span> Didier Oudill,<\/span> Pain Adour<\/span> et <\/span>Fantaisie<\/span>** in Grenade-sur-Adour, with <\/span>Philippe Gaertner<\/span> Aux Armes de France<\/span>* in Ammerschwihr (68). Then, he contributed to obtaining the third Michelin star at <\/span>Antoine Westermann's <\/span>at <\/span>Buerehiesel<\/span> *** in Strasbourg (from 1991 to 1995) and was second to <\/span>Marc Haeberlin<\/span> at <\/span>Auberge de l'Ill<\/span>*** in Illhaeusern (from 1995 to 2000). His experiences as head chef at <\/span>Auberge d'Artzenheim <\/span>(2000 to 2006) and at <\/span>Ch\u00e2teau<\/span> d'Isenbourg<\/span> (2007-2009) allowed him to gain recognition from guides and reveal his culinary signature.<\/span><\/p>\n

In May 2010, he was recruited by <\/span>Richard Riehm, at Rendez-Vous de Chasse, Hotel Bristol<\/span> in Colmar. There he earned his <\/span>first Michelin star<\/span> in 2012. He was inducted into the <\/span>Disciples d'Escoffier <\/span>(2010) and <\/span>became<\/span> a Master Chef of France <\/span>in<\/span> 2013, sponsored by <\/span>Fernand Mischler <\/span>and <\/span>\u00c9mile Jung.<\/span> This distinction awarded him the \"Master's Certificate\". In 2015, with <\/span>Sandrine Kauffer-Binz<\/span>, founder and director of the <\/span>Nouvelles<\/span> Gastronomiques<\/span> media and <\/span>Good'Alsace<\/span> magazine, he opened the eponymous restaurant, <\/span>Julien<\/span> Binz<\/span>, realizing a lifelong project.<\/span><\/p>\nHis contemporary cuisine is inspired by current trends, combining modernity and authenticity, without losing the taste or essence of the products, which are always seasonal. His lobster medallions with beetroot pickles, lychee gel and rich jus, his spinach cream with confit egg yolk, onion and truffle compote topped with a potato foam, or the char in a bread crust with Jerusalem artichokes, hazelnut paste, bibelsk\u00e4se, and truffle cream. Throughout the seasons, Julien Binz works with both noble products like Wagyu beef cooked in a pot-au-feu with coconut beef broth and Alsatian horseradish, as well as traditional dishes from his region, which he likes to revisit, such as tarte flamb\u00e9e with truffles or vegetable choucroute. ","image":116376}]},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/144825","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement"}],"about":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/types\/etablissement"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/comments?post=144825"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/144825\/revisions"}],"predecessor-version":[{"id":151695,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/144825\/revisions\/151695"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media?parent=144825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}