Au Crocodile

The stuffed crocodile in the window, a souvenir brought back from Egypt by a Napoleonic soldier, underlines the historic character of this iconic Strasbourg establishment, which boasted 3 stars under chef Émile Jung. Following a top to toe refurbishment that has preserved the spirit of the venue, it shines brightly on the culinary scene of Strasbourg. Chef Romain Brillat, former second of Gilles Goujon and a distant relative of Brillat-Savarin, the famous French gourmet, has achieved a balance between classicism and sophistication. Examples include his original take on scallops (ravioli and cream of the trimmings) with squash, or Dover sole with buddha’s hand, root vegetables and shellfish.

A Crocodile in the foyer: the name is literal and historic

• The restaurant is named after a stuffed crocodile that a local general brought back from Napoleon Bonaparte's campaigns in Egypt and Syria, which is proudly hung over the foyer. This quirky fixture anchors the venue's identity beyond just a logo.

Michelin-star journey: from three to one star over time

• Au Crocodile earned three Michelin stars in 1989 under chef Émile Jung, then lost one in 2002, and as of 2023 it holds one Michelin star, illustrating a dramatic, historical arc rather than a static rating.

A venue for diplomacy: used for international discussions

• The dining room has hosted high-profile discussions, including a 2010 meeting summoned by European Parliament members between Albania's Prime Minister Sali Berisha and opposition leader Edi Rama, highlighting the restaurant's unique role beyond gastronomy.

Menus

• Carte sur Table: 172€ hors boissons
• Menu Dégustation: 142€ hors boissons
• Menu Découverte: 112€ hors boissons

La Carte

Nos Entrées

• Tartare de chevreuil, noisettes de Guyenne, truffe Aestivum — 48€
• Fleur de courgette comme un gâteau de brochet, écrevisses et sauce Nantua — 42€

Nos Poissons

• Omble chevalier des sources du heimbach sur charbon, cerise et navet d'alsace — 46€
• Demi-homard bleu sous sa raviole, risotto de sarrasin — 54€

Nos Viandes

• Pigeon de chez théo kieffer, pêche en croûte de foin, herbe à maggi — 50€
• Noix d’agneau, artichaut, ail noir, jus à la nepeta — 48€

Nos Desserts

• La vanille de Madagascar en cristalline, huile cornicabra — 36€
• Chocolat de la chocolaterie schaal, cardamome — 34€