Au Crocodile
No, exotic meats are not a specialty here as its name might suggest, notwithstanding, this is easily the most innovative restaurant in Strasbourg. Originally a 14th-century Benedictine monastery, it was converted into an auberge in 1801 by a captain of Napoleon’s army on his return from the Egyptian campaign (he brought the infamous crocodile, now stuffed and on display, with him). Its brilliant chefs have served major French celebrities and heads of state (notably Barack Obama). Current chef Romain Brillat’s creations could include venison with cherries and almonds and local Heimbach spring trout with peas, pink ginger and cardamom.
No, exotic meats are not a specialty here as its name might suggest, notwithstanding, this is easily the most innovative restaurant in Strasbourg. Originally a 14th-century Benedictine monastery, it was converted into an auberge in 1801 by a captain of Napoleon’s army on his return from the Egyptian campaign (he brought the infamous crocodile, now stuffed and on display, with him). Its brilliant chefs have served major French celebrities and heads of state (notably Barack Obama). Current chef Romain Brillat’s creations could include venison with cherries and almonds and local Heimbach spring trout with peas, pink ginger and cardamom.
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