Tasty Alsatian Treats #2: Chez Yvonne

I hope you enjoyed the first part of my Tasty Alsatian Treats, and that the second one will make you just as hungry, even though I missed some photo opportunities.

The second day, our lunch was one-of-a-kind, because it was so late, as we simply had some pastries and hot beverages at pâtisserie Christian, located a few steps away from the cathedral in Strasbourg.

For dinner, we went to another winstub, Chez Yvonne.

For the first course, we feasted on homemade goose foie gras and foie gras crème brûlée, served with apples and toasted fig bread.

The foie gras was to die for! It was homemade, served at room temperature with toasted bread, dried apricot chutney, a few drops of honey and some fleur de sel.

To make foie gras crème brûlée, you can either mix the foie gras with your eggs and milk, or put a slice at the bottom of your ramequin before pouring your mix over. Here, the chef decided to add chunks of foie gras to his egg mix. It was rather nice, but just about it.

Now for the main courses …

First came the rooster cooked in Riesling and served with spätzle

There again, I didn’t have time to take a picture. The rooster in Riesling is a “classic”, family dish. As rooster is drier than chicken, the sauce is a compulsory accompaniment. This dish was more “bland” compared to the others, but it wasn’t any less good.

Chez Yvonne - canetteDuckling filet with cherries and tarragon, polenta sticks

This one was probably the best of the three dishes, as the spices were perfectly balanced (I think there was some cinnamon in the carrot purée). The cherries paired deliciously with the duckling and the polenta was perfectly cooked and presented in a very original way.

Chez Yvonne - pintadeGuinea fowl breast braised in Port, with cucumber, melon and an edible nasturtium flower, served with sautéed potatoes

The Guinea fowl was delicious and juicy. The warm melon was unusual and I quite liked it, even though I didn’t find its association with the carrot purée (much simpler than the one served with the duckling) to bring anything to the dish. The nasturtium flower was new to me. I had already had borage flower, but I didn’t know nasturtium was also edible. It was nice, with a slightly peppery taste.

The disappointment on my plate was the cucumber: besides the fact that didn’t really understand why it had been associated with this dish, I found that, once warmed as it was sitting on top of the carrot purée, the skin became bitter and didn’t go well at all with the rest.

We were more reasonable with the desserts, one of us having a big bowl of fresh strawberries and one having vine peach sorbet (which had more of a blackcurrant taste than peach).

I decided to try the strawberry gratin.

Chez Yvonne - gratin de fraisesIt was fun but not fabulous. The fresh, chopped strawberries were topped with vanilla cream and quickly broiled.

We had pinot gris wine with this meal. I admit I hardly ever drink and, while I am familiar with pinot noir, I had no idea there was also pinot gris. This particular vintage was fantastic, the taste of the wine paired perfectly with all the dishes and barely changed during the meal.

I found this dinner to be different but lighter and more refined than the one at Muensterstuewel.

The following day, we had a light lunch before driving back to Paris. We sat at a restaurant called Les Oliviers, and had lovely plates of fresh melon, Parma ham and toasted pine nuts, followed by some tomato and watermelon soups with lemon and olive oil sorbet for dessert.

I didn’t stay longer in Strasbourg, but I hope this blog and the previous one made you want to go. Don’t hesitate to share your culinary adventures with me! 🙂

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