À La Charrue, Restaurant in Breuschwickersheim, France
À La Charrue is a restaurant in Breuschwickersheim that serves regional cuisine including cordon bleu, frog legs, calf's head, and spare ribs. Guests find traditional Alsatian dishes in a building on Rue Principale.
Chef Giovanni Capone began his career as a baker and pastry chef before founding this restaurant after completing culinary training with honors from Olivier Halter. His path shows the progression from the bakery to the restaurant kitchen.
The dining room welcomes guests from many countries who come to share meals and taste local dishes together. Regional specialties bring people of different backgrounds together at the table.
The restaurant is located in a residential area and is best reached on foot or by car. It is wise to reserve ahead, especially if you plan to dine on weekends.
During holiday seasons the chef creates special dishes such as homemade foie gras, chestnut ravioli, and duck breast seasoned with Christmas spices. These seasonal creations appear only at certain times of the year.
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