Au Bon Pichet

The story

Au Bon Pichet – Traditional Country Cooking in Sélestat, Recommended by Michelin

A family story on the Place du Marché-aux-Choux

For four generations, the same family has welcomed guests to this corner of Sélestat. Au Bon Pichet sits on the Place du Marché-aux-Choux, its façade and interior that of a classic Alsatian winstub — warm wood, convivial atmosphere, and a terrace that opens onto the heart of the old town. It is the kind of place where the rules of good living feel timeless.

Chef Franck Barthel and his market-driven kitchen

At the stove is chef Franck Barthel. His background is rooted in butchery — a son and grandson of butcher-charcutiers — and that inheritance shows in the care he brings to sourcing meat. "I select my meats in the knowledge and tradition of this craft learned from my father," he says. The result is a quality he describes as unrivalled.

Everything is prepared in house, from the charcuterie to the daily specials. The menu changes with the market and the seasons. Among the dishes that appear regularly are smoked pork knuckle with potato choucroute, pike-perch quenelles in matelote sauce, and grilled beef onglet with roasted bone marrow. Desserts such as vacherin glacé or a seasonal tart round out the meal.

A Michelin-recommended address for country cooking

Au Bon Pichet has earned a place in the Michelin guide, a recognition of the restaurant’s consistent, honest cooking. The guide’s inspectors highlight the traditional recipes and the authentic winstub setting — a combination that has also drawn legendary chefs like Paul Bocuse, Marc Haeberlin, and Georges Blanc to visit over the years.

The cuisine is firmly rooted in the Alsatian terroir. Dishes are built from fresh, seasonal products and the chef’s own charcuterie. It is country cooking in the best sense — direct, flavourful, and made without shortcuts. A children’s menu is also available, offering a half-portion of any main course plus a scoop of ice cream.