Le Pont Aux Chats – Strasbourg

From a meal in 2008

This was one of the few restaurants that required re-confirmation one week in advance. We certainly did not know why. There were only 3 tables of 2 all night including ours.

The Chef, Valere Diochet, had been sous-chef for Antoine Westermann at Buerehiesel for 13 years … a venerable Strasbourg 3 Star that has gone downhill and now has 1 star. Diochet takes great pride in using only the freshest products. His speciality is fish and shellfish. His product is definitely good, but his execution leaves a lot to be desired.

Amuse:

1. Some sort of vegetable broth with ginger–boring!!!

amuse-pont

 

2. A rectangular cracker with a thin line of some sort of fish puree.

pont-1

 

1st course:

John- 4 thick slices of cold smoked salmon with a small salad of celeriac–boring, boring!!!

pont-2

 

me–4 raw slices of scallops on a bed of carrot puree and hazelnuts. This had zero flavor. I have had over 12 scallop preparations on this trip and this ranks as the worse.

pont-3

 

2nd course:

John-pan seared rouget with potatoes and chorizo–not bad, the chorizo and rouget combo was interesting.

pont-4

 

me–a thick slab of bar with shallots, ratte potatoes, garlic and chestnuts. The skin on the bar was mushy and the fish tasteless. I did like the potatoes.

pont-5

 

Mignardises – don’t have a clue

pont-6

 

Wine:

2004 Meursault Les Clous Domaine Javiller–we were sick of Alsatian wine by this point, back to good Burgundy, a nice treat.

 

Summary:

A chef and his wife doing their thing and trying we are sure, but the execution is very poor. There was nothing to recommend this moderately expensive little restaurant.

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