The stuffed crocodile in the window, a souvenir brought back from Egypt by a Napoleonic soldier, underlines the historic character of this iconic Strasbourg establishment, which boasted 3 stars under chef Émile Jung. Following a top to toe refurbishment that has preserved the spirit of the venue, it shines brightly on the culinary scene of Strasbourg. Chef Romain Brillat, former second of Gilles Goujon and a distant relative of Brillat-Savarin, the famous French gourmet, has achieved a balance between classicism and sophistication. Examples include his original take on scallops (ravioli and cream of the trimmings) with squash, or Dover sole with buddha’s hand, root vegetables and shellfish.