The story
de:ja holds one Michelin star (2026) for its cooking at 1 rue Schimper in Strasbourg. The Alsatian kitchen serves tasting menus built on produce from its home region, in a dining room the team calls an auberge de ville.
Jeanne Satori and David Degoursy are recent culinary school graduates with a combined age of about 50. Le Fooding, which listed the restaurant in 2026, describes them as already masters of their craft. Their approach is to avoid fixed recipes and leave room for the spontaneity of the hand. Each volaille and each cèpe is treated as unique.
Le Fooding's lunch began with a ground-ivy syrup foraged from a nearby forest. Next came arctic char from Sparsbach, killed ikejime style, served as sashimi and smoked over fermented hops. A cream of celery fronds with truffle fumet and trout roe came with house-made kouglof and farm butter. Venison from the Haguenau forest arrived as a cromesquis, alongside brown trout and escargot with pickled wild garlic. The meal closed with a red kuri squash sorbet scented with rosemary syrup and yarrow flower water.
The setting is pared down, with cream-colored walls and blonde wood furniture. The team presents the menus as in a traditional inn or ferme-auberge, a narrative of the best they have rather than a set of rules. They also say they want the restaurant open to everyone, far from an elitist idea of fine dining.
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With a combined age of merely 50 years between the two of them, the recent culinary school graduates Jeanne Satori and David Degoursy are already demonstrating a mastery of their art that’ll leave you speechless! In their naturalist den with pared-down decor (cream-colored walls, blonde wood furniture), the duo is throwing the entire Alsatian biotope onto the grill! Take the day we went for lunch as an example: a syrup made from ground-ivy scavenged in the nearby forest to set the scene; a subtle sashimi of arctic char killed ikejime style, raised ethically in Sparsbach and smoked over fermented hops; mindboggling cream of celery fronds, intensified by a truffle fumet and trout roe – which you can shamelessly sauce up with the homemade kouglof sprinkled with fleur de sel, like you would a pretzel, and served with some incredible farm-fresh butter; a cromesquis of venison hunted in the Haguenau forest, paired perfectly with a seared brown trout fillet and escargot dotted with buttons of pickled wild garlic; before an incredible red kuri squash sorbet, topped with rosemary syrup and yarrow flower water. High praise! // François Larosé
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