PHILIPPE BOHRER
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Dishes with different amazing flavours in a restaurant in Rouffach.
At Bohrer, the cuisine is a reflection of the man himself: fine, inventive, tasty and generous. There's not a false note in an entire evening, from the wine service to the quality of the suggestions and the astonishing flavours of the dishes. The man has succeeded perfectly in the many ventures in which he has invested himself for almost 30 years, and it shows: the casting is perfect, the cuisine subtle. Just for fun, here are a few ideas for dishes that will whet your appetite: pork chop stuffed with Bargkass, lasagnette with mushroom velouté, pinot noir reduced juice, test tube of fine carp soup with chives, trilogy of royal sea bream with southern flavors, farmhouse guinea fowl supreme in orange juniper breadcrumbs, fleischnacka with Baerawecka and red turnip compote, back of roasted cod, carrot emulsion with fresh coriander, cappuccino of petitgris with artichoke and roasted hazelnut oil, baked veal chateaubriand, cauliflower cremée with almond, apricot confit with spices, cannelloni of squid leaf with crab meat, rhubarb chutney and herb impression... The kitchen is impeccably clean. An unforgettable experience in one of this master's restaurants gives you the sensation of touching paradise.
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