The story
In Schiltigheim, just north of Strasbourg, the address that once housed the acclaimed Plaisirs Gourmands has been reborn as Gourmand. Chef Guillaume Scheer, whose cooking earned Michelin’s attention, has turned his former gastronomic space into a modern, generous bistrot. The Michelin Guide’s 2026 Recommended award reflects the sincerity of this new chapter: a place where French cuisine is stripped back to its comforting, grandmotherly roots, executed with precision and passion.
The day-to-day kitchen is led by Flavien Testart, Scheer’s longtime right-hand man. Trained in Paris and later with Olivier Nasti, Testart brings a Breton’s instinct for pristine fish and meat, and a signature devotion to sauces. In the dining room, Anthony Longour – a fourth-generation restaurateur from the Creuse – sets the tone with energy and a genuine smile. Together with Thomas Fuchs in the kitchen, they form a tight, loyal brigade that values simplicity and generosity.
The menu reads like a love letter to French bistrot classics. Starters include frog legs in persillade, a silky foie gras terrine, and pâté en croûte with andouille de Guémené, foie gras, and cider. Mains range from bar “Grenobloise” with a choucroute sauce to a vegetarian raviole with morilles and vin jaune. The sauces – béarnaise, ciboulette, saté – are the house’s proud calling card. Desserts finish the meal with a properly molten chocolate fondant (70% Mulhaupt chocolate) or a classic crème brûlée.
Brass banquettes, raw wood, and a large tree-shaded terrace make Gourmand a place to linger. The restaurant sources from local producers like Jean-Marc Steinmetz and Éric Greiner, keeping the supply chain short while leaving room for inspiration from further afield. Lunch and dinner are served in a relaxed, unpretentious spirit – exactly the kind of everyday French cooking that deserves a Michelin nod.
Recognition
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