The story
La Casserole describes itself simply: Du goût – du cœur – du partage (Taste – Heart – Sharing). On the rue des Juifs in Strasbourg, this restaurant offers what its website calls a "parenthèse gourmande" – a gourmet parenthesis – away from the everyday. The kitchen, driven by the seasons, turns out refined modern cuisine that has earned a Michelin Recommended distinction.
Cédric Kuster took over La Casserole on July 3, 2015, at just 28 years old. His training reads like a masterclass in Alsatian gastronomy. After a CAP as a waiter at Au Vieux Couvent in Rhinau, he pursued a Brevet Technique Supérieur under the legendary Jung couple at the three-Michelin-starred Au Crocodile. He later became maître d’hôtel and then restaurant director at Au Crocodile under Philippe Bohrer. Along the way, he won the Grand Marnier Grand Prize for Best Apprentice in Alsace and brought home gold from the WorldSkills International competition in Calgary, leading the French national team.
At La Casserole, Kuster channels that pedigree into a personal vision. The restaurant's website describes his style as "elegant and sensual cuisine," served in a refined space that reflects his taste for beauty.
The menus change with the seasons. In summer, the kitchen shifts toward lighter balances and more freshness, always "guided by the exigence of taste." Current offerings include a lunch menu at 48€, the Résonance menu at 129€, and the Plaisirs menu at 109€ – the latter available Tuesday to Thursday and Saturday lunch, with drinks included.
Dishes like house-made foie gras with white asparagus and elderflower, gently warmed pollack with lettuce and verbena, or risotto with wild garlic and Alsatian Tomme show the kitchen's precision. Desserts such as a chocolate profiterole with griottes and kirsch finish on a classic note. The wine list is curated with care, and sommelier Clément Watelet oversees pairings.
La Casserole welcomes guests Tuesday to Saturday for lunch and dinner. The dining room is comfortable, and a terrace opens in warm weather. For those who want to bring the restaurant home, the Chef à Domicile service sends the team to cook for private gatherings of 2 to 20 guests – a service already delivered at venues like Villa Sturm and Louis Vuitton Strasbourg.
The Michelin Recommended tag reflects the consistency and ambition of Kuster's cooking. But the restaurant's own motto says it best: this is cooking with taste, heart, and a spirit of sharing.
Recognition
Ambience
Details
Location
