Les Funambules

• "Sur le fil" Set Menu Inspired by Tightrope Walking
  Les Funambules offers a unique set menu called "sur le fil" (on the wire), reflecting the restaurant's name which means tightrope walker. The dishes are described as a masterclass in clear, simple, and balanced presentation, with modern, occasionally bold flavors that metaphorically mirror the precision and balance required in tightrope walking.

• Blind Menus Inviting Imagination and Discovery
  The restaurant features 'blind' menus, where guests do not know the dishes in advance, encouraging a sense of imagination and culinary adventure. This unconventional approach enhances the dining experience by focusing on surprise and discovery rather than traditional menu choices.

• Location in a Chic, Minimalist Space with Artistic Decor
  Les Funambules is housed in a minimalist and contemporary space with white walls decorated with paintings and photos, parquet flooring, and wooden furnishings. This setting creates a zen yet welcoming atmosphere that contrasts with the complexity and inventiveness of the cuisine, offering a refined and serene dining environment in the heart of Strasbourg.

The most honored or signature ingredients at the Michelin-starred restaurant Les Funambules in Strasbourg, based on their key dishes, are:

• Duck Breast: Featured in a standout dish with cherry reduction, highlighting the balance of rich meat and fruity acidity, a signature expression of the restaurant's seasonal and refined approach.
• White Tuna (Thon blanc): Served as sashimi with tosazu, cauliflower and broccoli florets, lemon/miso condiment, and cold dashi infused with Combawa, showcasing freshness and delicate umami flavors.
• Foie Gras de Canard: Prepared in-house and served with seasonal chutney, emphasizing local Alsatian luxury ingredients and traditional techniques.
• Lamb Rumsteck: Encrusted with pistachio and paired with Alsace chickpeas, smoked eggplant caviar, and a mint/coriander sauce with spiced yogurt, demonstrating a creative use of local produce and bold flavor combinations.
• Veal Sweetbreads (Ris de veau): Grilled with brown butter, stuffed artichokes, gnocchi, seasonal mushrooms, and veal jus, reflecting classical French technique with modern precision.

These ingredients are significant as they reflect the restaurant's philosophy of combining local, seasonal products with modern culinary techniques to create balanced, elegant dishes that are both innovative and rooted in Alsatian tradition.

Tasting Menu

• 5 Plats: €72 (AUDKA)
• 8 Courses: €250 (no mention of this price in the text)

A La Carte

• Biche: no price mentioned
• Veau: no price mentioned
• Dessert: no price mentioned

Prices Mentioned

• €280 (addition for a meal without wine, Stephanie E's review)