LA TABLE DU GOURMET

Wat een geweldige ervaring. Alles is heel mooi bij elkaar gezocht tot een uitgebalanceerd geheel menu. Alles klopt tot in het kleinste detail. De sfeer, de ontvangst, de wijnen, kortom de hele setting. Wij hebben een fantastische avond gehad! Een klein minpuntje: het interieur is wel erg rood..

Ich kann die Eindrücke der Vorzensorin keinesfalls bestätigen. Das Essen war exzellent und ein Erlebnis für die Sinne. Die Weine waren exquisit und der Service sehr höflich und hervorragend in einem schönen Ambuente, rundherum ein großartiges Erlebnis, das ich jederzeit wiederholen möchte. Ausgezeichnetes Preis-Leistungsverhältnis.

An Homage to a Once-Great Restaurant Experience
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.

Un vrai régal pour les yeux et les papilles !!

Cuisine très créative et vraiment excellente. Service impeccable.
Une table d'exception