The story
In the quiet Alsatian village of Beblenheim, Auberge Le Bouc Bleu has long been a place where friendship and a shared love of gastronomy meet the plate. In 2024, the restaurant underwent a significant transformation: the team expanded, the kitchen was reorganized, and the dining room welcomed new faces. The result is a refreshed, intimate setting where modern cuisine rooted in terroir takes center stage. This approach has earned the restaurant a Michelin Recommended distinction for 2026.
Chef Romain Hertrich and sommelier Romain Lambert are the founding duo, united by a passion for authentic cooking and attentive, personal service. In 2024, they were joined by chef Stéphane Durand, whose career includes time alongside Michel Bras and at the three-Michelin-starred restaurant of René and Maxime Meilleur. Durand and Hertrich now share kitchen duties, each bringing their own creativity and technical precision to the seasonal menus. In the dining room, Andreia Patricio ensures a warm, seamless experience, drawing on her experience in Alsatian winstubs and fine dining.
The cuisine at Auberge Le Bouc Bleu is built on organic, fresh ingredients that change with the seasons. Dishes highlight local produce, and the wine list—selected with care by Romain Lambert—offers a broad range of refined Alsatian and French bottles. The atmosphere is intimate and convivial, with outdoor seating for warmer months and a private room for groups. The restaurant is also wheelchair accessible, with accessible restrooms added during the 2024 renovations. Whether for a weekday lunch or a weekend dinner, the focus is on a genuine, unhurried meal that respects both the product and the guest.
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