Le Cuiller de Pot and Maison des Tanneurs Strasbourg

STRASBOURG – We left London by means of Eurostar and traveled by using the Channel tunnel, also recognised as the Chunnel, to Paris. But alternatively of leaping right away into the Town of Light, we hopped from the Gare du Nord to the nearby Gare de l’Est and boarded a educate to this city, the money of the Grand Est region, when recognized as Alsace.

Mainly because of its proximity to Germany, Strasbourg, more than the generations, has claimed by equally nations around the world from time to time. Mainly because of that, there are French and German influences in language, culture and, of system, delicacies. (Strasbourg today is firmly under the French flag but is also the official seat of the European Parliament.)

More than the two nights that we stayed, we had two superb yet different ordeals.

Straspot int

On the very first night we have been directed to a little maman et papa operation called La Cuiller à Pot, or the Pot Spoon. In this article, the mom and pop are Grégory and Pauline Reich – he is the chef and she runs, no, instructions the dining area. It is obvious the two treatment really much about the top quality of the food items and the way in which it is served.

The menu is succinct, and by the time we arrived for our 9 p.m. reservation, various of our very first choices had been no lengthier available. Pauline proposed that there was however a lot of filet de cheval still left, but I was not in a temper to have horse.

In its place, Rick chosen the filet of veal and I chose the squid with greens and risotto.

straspot crab

My starter system was tiny puffy fritters of crab served on a salad with pink and yellow tomatoes. The fritters were gentle and ethereal and the crispy crust gave way to a creamy, crabby inside.

straspot terrine

Rick experienced the terrine en croute, a home pate of foie gras, wonderfully fatty, enwrapped in a mouth watering pastry.

straspot veal

The entrecote de veau was a beautifully grilled piece of meat and sat atop several asparagus (asparagus is at present in season and is just about on each and every menu in city), with fried potatoes and a deeply moody reduction sauce.

straspot squid

My calamari highlighted huge rings, practically steaks, that have been amazingly tender. They were being accompanied by roasted potatoes and tomatoes and topped with crispy potato gaufrettes.

The foodstuff was unexpectedly great, and the graciousness of the hosts and employees produced the working experience even a lot more pleasurable.

The environment at Cuiller were being spartan and not at all atmospheric.

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Our meal the next night, at La Maison des Tanneurs, to begin with looked as if it would be all atmosphere. We approached it reserved that we were about to have a vacationer practical experience. We could not have been far more completely wrong.

It did not start off out perfectly. We were being demonstrated to our table on the second floor (or the very first ground by European expectations the floor ground is zero) where by a huge social gathering of somewhere around 36 men and women dominated the home we were being seated next what was essentially the kids’ desk. Non, non, non, I informed the host, and he frettedly moved us to another desk, while we were still in the space with the birthday bash team. C’est la vie.

The host introduced us two flutes of sparkling wine as a concessionary apology and we had been served a pair of shot eyeglasses of gazpacho for an amuse bouche.

In this article I purchased the escargot, demonstrated at major, a comprehensive dozen of the slugs served in the shell with masses of garlicky butter. I grasped every single shell with the particular tongs (which glimpse kind of like eyelash curlers) and employed the tiny fork to coax the meat out. Delicious, every a single.

Strastan pate

We also experienced the house duck foie gras, a sleek and rich pate.

Strastan server

Strastan choucroute

In this article, the Alsatian specialty of choucroute was a need to. I chose the house edition that arrived with a haystack of sauerkraut surrounded by different meats and sausages, gloriously, and relatively incongruously, served under a silver cloche. The meats have been accompanied by yellow mustard and fresh horseradish, both equally with sinus-obviously capabilities. At a single issue I could see that all of the substances covered a style on the plate. But no matter how much I saved eating, I understood I would never ever see the vacant plate.

Strastan duck

Rick had the duck breast, tender and total flavored, served with a charming reduction sauce.

Strastan baba

For dessert – good god, we ordered dessert! – we experienced baba au rhum, which was breadier than most (it even seemed to have a crust) but was so soaked in rum and accompanied by a mountain of whipped product that it did not make any difference.

Company couldn’t have been improved. The social gathering was continue to going when we left, but we remaining pretty content.

You can learn extra about Le Cuiller de Pot listed here and Maison des Tanneurs here.