La Casserole

La Casserole is a modern, seasonally driven restaurant in Strasbourg emphasizing precision, rigorous product selection and respect for the rhythm of the seasons. The kitchen evolves each season, lightening balances and refining flavours while remaining faithful to essential techniques and high-quality ingredients. The house presents an elegant, sensual cuisine with refined preparations. The wine programme comprises more than 800 references with considered pairings overseen by experienced sommeliers. Set menus and tasting formats are available with occasional supplements; special menus may be reserved or requested in advance. The dining room is curated with Baccarat crystal, Italian Rubelli fabrics and bespoke atelier pieces, creating an elegant, intimate atmosphere with attention to table presentation and decorative detail. The cuisine is contemporary French with a modern approach: precise, seasonally focused plates built from rigorously selected ingredients, highlighting texture and balance, with regionally sourced produce. Chef Cédric Kuster trained at CEFPPA in Illkirch, honed his skills at Au Crocodile and took over La Casserole on 3 July 2015, with national and international competition distinctions. Specialties: house-made foie gras de canard; Forcalquier truffle preparations; Langoustines de Bretagne; Homard bleu (blue lobster); Turbot with lentils and cèpes; Pigeon d'Alsace preparations.