Au Crocodile Review
At one of the temples of Alsatian-French haute cuisine, you get a real taste of old Alsace with a nouvelle spin. Founded in the early 1800s, its grand salon is still aglow with skylights and a spectacular 19th-century mural showing the Strasbourgeoisie at a country fair continues to set the tasteful tone. Chef Philippe Bohrer, who worked privately for French presidents Valéry Giscard d'Estaing and François Mitterrand, presents some of the most dazzling dishes around. Delights include cannelloni stuffed with crab and caviar, grilled turbot with Champagne sauce, and chocolate-praline mousse with hints of yuzu. Not surprisingly, the wine list is extensive. In case you’re curious, Au Crocodile's name refers to a stuffed specimen brought back by a Strasbourg general from Napoléon's Egyptian campaign.
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