Chef Emile Jung, Wife Monique and chefs

Address:10 Rue de l’Outre Strasbourg, 67000 FRANCE
Phone: +33 3-88-32-13-02
Website: www.au-crocodile.com
Open Tuesday through Saturday: 12:00 to 1:30 pm and 7:30 to 9:30
Closed : Sundays and Mondays.
Lunch and dinner are served either ala carte or via set menus that take advantage of fresh local produce, fish and meat. Holiday closing: Summer from July 13 through August 4, 2008/Winter closed from December 24, 2008 through January 6, 2009

Chef and owner Emile Jung was born in Masevaux, a small Alsacien town at the foothills of the Vosges Mountains. At 17, when his father died, and having completed his secondary education, he became apprenticed to learn the restaurant business. He thought he might some day take over his parents’ business “l’Hostellerie Alsacienne.” He spent the year learning his trade at the then famous restaurant of the renowned “Maison Rouge Hotel” in Strasbourg. He soon mastered the art of making goose liver with Artzner, an expert in this product. Later, he worked in Lyon at the “La Mere Guy,” a Michelin two-star restaurant. In this city, well-known for its excellent cuisine, he discovered the classic “Grande Cuisine,” superb local products and a great regional tradition. He also met Paul Bocuse, and credits him with stimulating his imagination and his interest in fine cuisine.

In 1965, he married Monique Andres, a graduate of “L’Ecole Hoteliere de Strasbourg,” who had also trained for three years with “Le Club,” a Michelin two-star restaurant in Cavaliere, on the Riviera. During the winter months, Emile Jung used to leave the family inn to improve his art by working in famous Paris restaurants such as “Fouquet’s”, “Ledoyen”, “Maxim’s”, ***La Narcé”. That is how he discovered the secrets of French cuisine. He also acquired a thorough knowledge of wines, which makes him a runner-up twice in national contests for best sommelier. This did not go unnoticed as “Au Crococile” has earned the prestigious Wine Spectator Award of Excellence to go with all of their other accolades!

Together, this husband and wife team have earned 3 Michelin Stars and the admiration and loyalty of gourmands around the world. Below are a few of the dishes which have made “Au Crocodile” and Emile Jung so famous.

Clear Hare Consommé with Chicken Liver Flan; Scallops Carpaccio on Crab Meat with Spinach Sprouts and Lime; Fried Sweetbread “Cromesquis” with Truffle, White Beans in Salad; Traditional Goose Liver, dried Fruit Brioche; French Lobster on Celery Rémoulade Salad with Ginger; Grilled Duck Liver with Apple, Orange and white Port Sauce; Roasted Turbot, Turmeric and Seaweed Sauce, deep fried Oysters; Young Venison Medallion with Orange Peel Sauce, Fresh Cheese Dumpling and roasted Fruits; Veal Tenderloin and Sweetbread with black Truffle in Potato Crust, stewed Chicory; Boneless, marinated Hare stuffed with Foie gras, Dumplings and creamed Chestnuts & Duck Liver and Truffle Slices in Salt Crust.