Restaurant Julien Binz

On the Wine Road south of Colmar, the picturesque wine-growing village of Ammerschwihr nestles in Kaysersberg Valley, dubbed the valley of stars… - Michelin stars of course! Julien Binz, a veteran chef and former member of the Auberge de l’Ill team, for whom the world of cooking has no secrets, rustles up seasonal dishes with a thoroughbred, Gallic bias : crisp tartlet of snails, braised fennel and parsley emulsion ; roast pigeon breast, sweet potato cannelloni with foie gras, tonka bean and long pepper.

Michelin-starred status since 2017

• The restaurant has been awarded a Michelin star in 2017, highlighting its recognized level of culinary excellence.

A chef with prestigious credentials

• Julien Binz is a Maître-Cuisinier de France, and the restaurant carries 3 Toques from Gault&Millau, underscoring a rare combination of elite titles.

A dining experience enriched by Fragonard art

• Diners enjoy contemporary cuisine while admiring the Fresque de la fontaine de l’amour by Fragonard within the dining space.

Signature Ingredients

• Caviar Osciètre (Kaviari): A centerpiece in Julien Binz’s seafood repertoire, showcased in the starter of carpaccio de daurade royale au citron vert with a crème iodée au caviar Osciètre. This premium caviar provides a refined, iodized richness that defines the restaurant’s ocean-focused signature, enhanced by lime and a moment of smoke to lift the fish’s natural brininess.
• Foie gras de canard: A cornerstone of the menu, offered in two versions and featured in the ravioles de foie gras with onion variation, jus périgueux, and an emulsion of truffle. The preparation demonstrates masterful texture and depth, anchoring the Alsace tradition with contemporary technique.
• Daurade royale (gilt-head sea bream): The star fish component of the house, highlighted in refined preparations (including carpaccio and delicate iodized creams) that showcase pristine fish flesh, citrus notes, and subtle smokiness, representing the seafood soul of the restaurant.
• Langoustine: Presented in Langoustine en deux préparations, illustrating the chef’s versatility with shellfish and a balance of textures and aromatics, a hallmark of the seafood-centric courses.
• Homard (lobster): Le homard de nos côtes forms a luxurious main with sophisticated accompaniments (e.g., beets, citrusy reductions), underscoring the restaurant’s capability with premium crustaceans and elaborate sauces.
• Cèpes (porcini mushrooms): Poêlée de cèpes and an émulsion de cèpes au beurre noisette anchor the menu in forest flavors, highlighting seasonal Alsace ingredients and precise mushroom technique that provides earthiness and rich umami to multiple courses.
• Truffle (truffe): The emulsion de truffe found in foie gras raviolo adds an aromatic, luxurious layer, reinforcing the high-end, nuanced flavor profile that defines the dining experience.