Bistrot des Rosiers

As Françoise Hardy once sang, on est bien peu de chose, mon amie la rose… But the friends at Le Bistrot des Rosiers won’t let themselves slip away into oblivion. Blooming over in the Krutenau neighborhood with its small flower-covered terrace and plenty of vintage furniture, this neo-bistro run by Anne-Sophie Barth (who used to work at the local restaurant Binchstub and the Mexican restaurant Aida) and Bérengère Pellissard (the former chef of the now-closed Comptoir à Manger) cultivates elegant, efficient market cuisine that’s plant-forward without being strictly vegetarian, served by staff who really pay attention to the details. The plates savored during our last dinner there included: masterfully made Comté gougères; a crisp haricot vert salad with cherries and a goat cheese emulsion – so lovely in its simplicity that we ordered it twice; flame-charred trout swimming in a mixture of cucumber and raspberries; before a flavor-packed floating island with a deeply aromatic lemon balm-infused crème anglaise, or chocolate ice cream with a ganache-like texture, topped with walnut and fleur de sel crumble. Strasbourg may have found the most beautiful rose in its garden! // Jessica Fletcher

As Françoise Hardy once sang, on est bien peu de chose, mon amie la rose… But the friends at Le Bistrot des Rosiers won’t let themselves slip away into oblivion. Blooming over in the Krutenau neighborhood with its small flower-covered terrace and plenty of vintage furniture, this neo-bistro run by Anne-Sophie Barth (who used to work at the local restaurant Binchstub and the Mexican restaurant Aida) and Bérengère Pellissard (the former chef of the now-closed Comptoir à Manger) cultivates elegant, efficient market cuisine that’s plant-forward without being strictly vegetarian, served by staff who really pay attention to the details. The plates savored during our last dinner there included: masterfully made Comté gougères; a crisp haricot vert salad with cherries and a goat cheese emulsion – so lovely in its simplicity that we ordered it twice; flame-charred trout swimming in a mixture of cucumber and raspberries; before a flavor-packed floating island with a deeply aromatic lemon balm-infused crème anglaise, or chocolate ice cream with a ganache-like texture, topped with walnut and fleur de sel crumble. Strasbourg may have found the most beautiful rose in its garden! // Jessica Fletcher