Restaurant Julien Binz

The story

Restaurant Julien Binz – Michelin-Starred Modern Cuisine in Ammerschwihr, Alsace

A Duo in the Kitchen and the Dining Room

In the heart of Ammerschwihr, on the Alsace wine route, Restaurant Julien Binz is the story of a partnership. Chef Julien Binz and Sandrine Kauffer-Binz opened their doors on December 16, 2015, bringing together two distinct talents: his in the kitchen, hers in the dining room and as a journalist. It is a true collaboration that shapes every meal, from the precise cooking to the warm, knowledgeable service.

Modern Cuisine, Rooted in Tradition

Chef Binz has spent over 25 years in Alsatian restaurants, training at the legendary Aux Armes de France in Ammerschwihr, and working with Antoine Westermann and Marc Haeberlin before earning his first Michelin star in 2012. At his own table, his cooking is contemporary yet grounded. The website describes it as "inspired by the spirit of the times, combining modernity and authenticity, never losing the taste or the quintessence of the products." He revisits regional classics, crafting dishes like truffle tarte flambée or a vegetable choucroute.

The menu, known as the Fragonard, offers a curated journey through the chef's preferred products and signature style. It might begin with a "Vraie et fausse asperge blanche" (a trompe-l'oeil white asparagus) alongside smoked beef, or sole cooked at low temperature with a pea and hazelnut condiment. A highlight is the lamb in two versions: a roasted, rosy chop with a courgette mousseline, and a confit shoulder as a cromesquis. The kitchen earned its Michelin star in 2017, a recognition of this precise, flavorful work.

A Wine List of Terroir and Discovery

The wine program is a destination in itself, having received the Grand Prix de la Sommellerie Michelin in 2022. The list is built around terroir, championing young vintners and rare allocations, and is considered one of the most beautiful in France. For a deeper dive, the restaurant offers immersion experiences in sommelierie, where guests can taste five bottles and learn how the selections are built.

In 2025, the restaurant also published its first cookbook, "Une cuisine de tradition évolutive," written by Sandrine and Julien Binz. It is a reflection of their shared vision: a narrative of their journey paired with thirty recipes that translate the chef’s technique and his attachment to an evolving tradition.