Teléfono: +33389675699
Dirección: 4 rue du General de Gaulle, 68220 Hesingue, France, Hésingue
Ciudad: Hésingue
Platos: 8
Reseñas: 1470
Sitio Web: http://www.cheval-blanc-hesingue.com/
"Auberge Au Cheval Blanc, Hesingue. Since we visited in February, this review is late. Positives: Food, ambiance, welcome, hosts, décor, service. Negatives: Baeckaoffa. Decor/Ambiance/Service: Warm welcoming restaurant with good décor and a great host and a good feel to it. The host was convivial, even charismatic. Service was professional and friendly. Food: The Tarte flambé Nature was equal to the best I’ve had. The only other Tarte flambé I’ve eaten that was that good was at Zum Baren in Hoechst a few years ago. The fact the two were so similar makes me question whether the base, at least, was prepared on site. If the base and topping were really made on site, then chapeau to the chef. Whether it is home made or not, I’d order it again as it was excellent. We also had one Tarte Flambé Montagnarde, which used the same base as the Nature and was generously topped and good although it would be hard to beat the Tarte Flambé Nature, as it’s a simple classic. We also ordered 1 Baeckaoffa aux Trois Viandes and 1 menu Terroir which included Escargots au Beurre Persillé and the Baeckaoffa aux Trois Viandes. The snails were good, but looked likely to have been bought in pre-made rather than prepared on site. The Baeckaoffa aux Trois Viandes was advertised as a ‘Spécialité Alsacienne’ and seemed to be a signature dish for the restaurant. This was a generously sized dish, but sadly not good at all. I had the impression it had been re-cooked. It contained almost no lamb, which is a shame as it was the only meat that didn’t seem to have been heavily overcooked. It was hard work to eat and if I were to revisit this restaurant I would not order it again, as a group we were unanimous in this view. We had one Tarte Flambé Framboises for desert, for me it was ok. Not sure if the Framboises had been frozen/thawed and warmed up or whether they had been cooked, but the other members of our group would have preferred that the raspberries had been fresh/uncooked and all felt that the classic apple Tarte Flambé would have been better. In summary, the Auberge au Cheval Blanc at Hesingue is a pretty Alsacienne Restaurant, with a charismatic host, good service and a good location. Some of the food was excellent, some resonably good and some bad. What seemed to be one their signature dishes the ‘Baeckaoffa’ was very disappointing."
Menú - 8 opciones
Todos los precios son estimados.
Roger
Excellent restaurant! welcomed well served. very rich flat.
Dirección
Reseñas
Ian
Very good price quality relationship, and pleasant atmosphere.
Roger
Perfect, we can't be on it! excellent traditional cuisine and very good price
Jean
Thursday 18.01 noon. For the first time, I can only join the 5-star comments!
Kaarina
excellent cuisine and quality never disappointed, a service always up and super friendly. Thank you.
Kaarina
excellent reception this noon where we had lunch on the terrace! very fresh idem fish for salads. a recommendation.
Nathalie
I ate an incredible beef filet, which melts in the mouth, accompanied by a delicious girolle sauce. I had fun! Thank you.
Frédéric
the menu card home page confirms the restorer’s writing. excellent lunch to four people on 30/09/2022. A must-see address.
Christophe
a torched pie to be enjoyed in Saint-Louis? Do not hesitate to come to the white horse with hesingue: they are varied and delicious, watered with a black pinot. Nice boss, I'll be back!
Fat
Auberge Au Cheval Blanc, Hesingue. Since we visited in February, this review is late. Positives: Food, ambiance, welcome, hosts, décor, service. Negatives: Baeckaoffa. Decor/Ambiance/Service: Warm welcoming restaurant with good décor and a great host and a good feel to it. The host was convivial, even charismatic. Service was professional and friendly. Food: The Tarte flambé Nature was equal to the best I’ve had. The only other Tarte flambé I’ve eaten that was that good was at Zum Baren in Hoechst a few years ago. The fact the two were so similar makes me question whether the base, at least, was prepared on site. If the base and topping were really made on site, then chapeau to the chef. Whe...
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