The story
At L'Estérel in Mulhouse, chef Régis Weber crafts a modern cuisine that is both generous and precise. The restaurant describes its cooking as "Mediterranean seasonal cuisine, tasty and generous" – a promise it keeps with dishes that are 100% homemade, built each day from fresh market ingredients.
Chef Weber brings a deep well of experience to the kitchen, having previously cooked at the prestigious Hotel Les Trois Rois in Basel. For the past four years, he has held the rare title of Maître Restaurateur, a French certification that guarantees the quality of his craft and the authenticity of his produce. At L'Estérel, he balances tradition and modernity, offering plates that are both refined and grounded in flavour.
The dining room is designed to be a calm, serene space – "a setting conducive to sharing and listening," as the team puts it. The focus is on the plate, presented as a true tableau. The menu changes with the seasons, and the chef's approach is both authentic and creative: classic dishes are elevated with care, while unexpected pairings reveal a confident hand with balance.
Desserts, such as a revisited torche aux marrons or a rich chocolate moelleux, finish the meal on a playful, indulgent note.
Chef Weber is also a devoted wine lover. The wine list at L'Estérol evolves with the seasons, featuring prestigious houses alongside small, local producers. The team is on hand to guide you through pairings, ensuring each dish is matched with a bottle that reveals its full character – a thoughtful touch that deepens the experience.
L'Estérel's consistent quality has earned it a place in the Michelin guide, a recognition that speaks to the restaurant's steady, sincere approach to modern cuisine. It is a place where the seasons dictate the menu, the chef's skill is evident in every bite, and the hospitality is as warm as the Provençal flavours that inspire it.
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