Jean-Victor Kalt - Erstein

This hotel is a restaurant with several awards of Alsace. this restaurant is a secret place that know it. restaurant jean victor cold. waste a la carte. undesirable. of the beaten stretch, only a few miles outside of straßburg and its discovery. is like an oasis in a quiet discreet position. they don't leave the location they leave. jump into a taxi from the train station straßburg and they are in the restaurant jean victor cold in a few minutes. the journey is pleasant. the chef, cold, never surprises about quality. each court is of the highest quality. he monitors all the courts before they are sent to tables. at regular intervals, he ventures out of the kitchen to ensure that his restaurant customers are satisfied with the oriented. nothing is too much for this chef from Alsace. my lady this is the perfect man. on the weekend of Saturday august a small international group in the restaurant jean victor cold. about the table we speak German, English and French. chef cold was more than in the position to turn around with us and from each of us our preferences for dishes. at this opportunity there was a non-meat eater in the group. chef cold created two dishes specifically for this and created a new menu combination based on the menu de la mer at euros. the other guests had selected the menu at euros. the most expensive menu on the map. if they asked me, this price would have been slightly doubled in an iondon or pariser restaurant. the Euro menu included: le foie gras de canard maison cuit en terrine les noix de St-Jacques façon “Jean-Victor” la belle assiette du pêcheur la pièce du boucher selon l’humeur du chef le chariot de fromages affinés le grand dessert Jean-Victor were cold the fresh brot came to the table several times with the lashes of the real butter. we had a game with chef cold to see if we found which ingredients were used. we have not won. so much for our demanding palate. from beginning to end, they were recommended by chef cold for their roll in support of the dishes. perfect choices from the stall of cremant, riesling and burgund who live in the incredible cellar of the chef cold. to the conclusion there was a choice of a selection of connoisseur teas and coffee, as well as homemade, delicate and tasteful chocolate and small sweet; but not excessively sweet, baked. the child inside was most satisfied when the waist band extended double time. the ones who could have had a generous glass Alsace grappa. we were spoiled by chef cold and the incredible silver service. silver service par excellence. exemplar. or, in simple English ‘above par’. I must confess that this was my visit to the fourth. for every occasion the cold chef never dropped standards. also his team of waiting employees. that would be “sacre-bleu!” as an assessor and hospitality inspector, I would have noticed that in this review. restaurant jean victor cold is definitiw a discreet, hospitable, warm, clean and trusting home from home when your home also had silver service on hahn. it is very welcoming for its guests who, when I have been, are well gifted couples and groups of people out of a lot of cultural and religious backgrounds. the guests with whom I have been distorted over the weekend had come to the conclusion. including the guests from the previous three visit. whether lesbian, homosexual, transgender or just they are welcome. whether they are british black, from mixed verbs from india, North/South Africa, China or South America they are welcomed cold in the “house” of the chef. for those who are high net worth individuals or persons with personal security details, this is an ideal place far away from the mass.

We were in first for a Saturday wedding and needed dinner for us on Friday night. m. cold agreed to create a special set menu for us. we were very impressed by the warm welcome he gave us personally when we arrived. Unfortunately, some of our groups will come too late because of a late curse. our host assured us, however, that this would not be a problem and we were all relaxed as we enjoyed our appetizers and delicious appetizers. the subsequent main and dessert course was beautifully presented and tasty. our waitress explained what they were for me so that I could translate for some of our fraction to English. this was a pleasant evening and m. cold ensured that he was at the end to wish us all a good night. some of us came back to lunch the next day and knew that we would be there for another contract.

We were in Erstein for a Saturday wedding and needed dinner for 13 of us on the Friday evening. M. Kalt agreed to design a special set menu for us. We were very impressed by the warm welcome he personally gave us when we arrived. Unfortunately, some of our group were going to arrive late due to a delayed flight. However, our host reassured us that this would be no problem and we all relaxed as we enjoyed our pre-dinner drinks and delicious appetisers. The main course and dessert that followed were beautifully presented and most tasty. Our waitress explained what they were to me so that I could translate into English for some of our group. This had been a most enjoyable evening and M. Kalt made sure he was there at the end to wish us all a good night. Some of us were coming back for lunch the following day and knew that we were definitely going to be in for another treat.

Jean-Victor Kalt is a perfectionist and this meal proved it. Every course was beautifully cooked & presented and the red wine selected to accompany the beef was brought out from the cellar and opened at the start of the meal to ensure that it was not too cool by the time of the main course. If you choose to have the full three or four courses, make sure that you are really hungry, because the courses are interspersed with an "amuse bouche", sorbet, & finished with delicious biscuits & chocolate with the coffees. The restaurant is quite expensive, but if you are going out for a special meal then this is the place for you! We have been there twice now, and each time has been an excellent experience.

My wife and I go very often eating, and have had quite a lot of my very good meals, but the last time we had such a great meal dates back to a long time in the past. Everything was just right, the wines complimented the courses perfectly, and when one knows that only Jean Viktor Kalt and an assistant are in the kitchen, the it it even more outstanding.