We made reservations for Buerehiesel, a Michelin stared restaurant. It did not disappoint. The restaurant itself was located in the middle of a park in Strasbourg, a beautiful setting. We had the first seating at 8pm and arrived a little early to see the staff through the window enjoying their own meal. That would be a bonus to working somewhere like this, amazing food, before work. We ordered the prix fixe menu which consisted of:
The best course was the ris de veau (enlarged thymus gland from a calf). Doesn’t sound appetizing but was amazing.
The French are known for their sous-vide cooking (vacuum cooking in a plastic bag for hours) I only knew about this because Jason loves to cook and has tried this method in the past. Anyways, if you don’t want something PERFECTLY cooked, this is the way to go and the only method used at Buerhiesel.