Lunch at Bürestubel

Bürestubel

Oh what a wonderful feast of a lunch we had yesterday!

Maxence, our friend Baptiste and I drove to Strasbourg for the day, and decided to have lunch at Bürestubel, a small Alsacian inn recommended by the GaultMillau guidebook. It is located in Pfulgriesheim, a village just outside of Strasbourg, in a beautifully renovated farm building. The weather was magnificent and we sat at a table in the cool shade of the semi-covered little courtyard.

We decided to go for the 23-euro menu, a most excellent value, and chose to drink with that a bottle of 2001 Pinot Noir Vieilles Vignes, from the Théo Cattin vineyard. Served cool, it was very pleasantly fresh and light — both in color and taste — and a wonderful complement to the dishes we were about to enjoy.

As an opener, they brought us a small ramequin filled with a clear beef broth in which a tiny little bread dumpling was floating. I then had the Salade Tiède de Choucroute Nouvelle aux Foies de Volaille, a warm sauerkraut salad topped with finely diced shallots and surrounded by sauteed chicken livers. This was excellent, the sauerkraut mild, almost sweet and with a great texture, the chicken livers tender, tasty, and very fresh. Maxence (I mean, how could he possibly resist) had Munster Frit, a deliciously crusty piece of fried munster cheese, and Baptiste had the Salade de Magrets d’Oie, a salad with slices of goose magret.

For the main course, I had the Jarret Rôti, jarret being a section of the pork’s leg. The meat had been slow-cooked to incredible tenderness, bone-in and skin-on, preserving the wonderful taste and moistness. It was served in a wine sauce, with a small mound of stewed vegetables and three herbed potato dumplings. Maxence and Baptiste both chose the Poussin Rôti, young roasted chickens served whole with roasted vegetables. Oh, and we all shared a communal dish filled with fabulous sauteed potatoes, tender and golden with crunchy bits.

Dessert for me was the Tarte aux Quetsches (a plum tart), while Baptiste had the Tarte aux Pommes Tièdes (warm apple tart) and Maxence the Flan au Caramel (caramel flan), but those were, unfortunately, forgettable (the pie crust cardboardy and the fruit not quite ripe enough) — especially after the impressive first and main courses.

This was one of the most wonderful feasts I’ve ever had, in that beautiful décor and in such good company. It left us all unbelievably full, but very happy to have sampled some of that fabulous, if very rich, Alsacian cuisine.

Bürestubel
8 rue de Lampertheim
67370 Pfulgriesheim
03 88 20 01 92

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  • http://www.paname-ensemble.com Clems

    Ton Blog me donne toujours aussi faim, surtout vers 11H30 AM, une vraie petite merveille.
    Voilà juste un petit coucou Clothilde.
    A+

  • Sophie

    quelle surprise de voir que l’auteur du blog que je frequente depuis quelques semaines vient faire un tour dans la ville où je réside. Si vous restez encore un peu, je vous conseille le Marronier, à Stutzheim: menu alsacien raffiné (non ce n’est pas un oxymore) et savoureux. Au revoir !

  • Kamini

    Dear Clotlide,
    I found your website while looking around other food blogs for recipes. Now I read it sometimes when i’m online, in between studying. Reading about culinary adventures is such a good getaway from the books!
    Who would’ve thunk? Great site!

    K

  • http://www.livejournal.com/users/tea_cantata/ nattie

    Mmm. I’ve never actually encountered Alsatian food, but it seems similar-ish to my own native Swabian food, but just that little bit different. Thanks for the recommendation – I must absolutely check this place out sometime, especially at such prices! (Now, to arrange a trip to Strasbourg and environs…)

  • cheesy chilaquiles

    Clotilde,

    A lovely recounting of your feast. Thank you. I went to the Bürestubel website and found the photos to be beautiful. One of them was your Jarret Rôti, I believe. Thanks for having shared the experience.

  • http://cascatel.free.fr JoYa

    Ce blog a un an n’est-ce pas ? Alors Joyeux Anniversaire. Puisses tu nous émoustiller les papilles encore longtemps !

  • http://chocolateandzucchini.com clotilde

    JoYa – C’est très gentil d’y avoir pensé, en fait c’est le 29! Je ferai sûrement un petit quelque chose, mais on verra le moment venu! :)

  • http://chocolateandzucchini.com clotilde

    Sophie – Et merci beaucoup pour la recommandation, je la garde pour la prochaine fois!

  • Peter

    Bürestubel is a deligtful place! Too bad that there aren’t ‘stubes’ of the same quality in Wurzburg, where I now am. The best so far is Stachel, near the Rathause.

  • TramadoL8030

    I haven’t been up to anything today. I don’t care. I’ve just been staying at home not getting anything done. Basically not much happening right now. Maybe tomorrow. I guess it doesn’t bother me.

  • http://vibrator.sexclon.com/vibrator-womens.htmBMARK TramadoL40691

    I haven’t been up to much lately. I’ve basically been doing nothing , but it’s not important. I can’t be bothered with anything recently. I’ve just been letting everything happen without me lately.

  • http://www.restaurantburestubel.fr graigue

    Bonjour !
    si je puis me permettre, le restaurant a changé de site internet, voici la nouvelle adresse :
    http://www.restaurantburestubel.fr

    merci pour cet article !
    gregory, webmaster pour le burestubel

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