Les Funambules
Modern French-Asian · Strasbourg · Strasbourg résidentiel (near Orangerie park) · Michelin One Star · Chef Guillaume Besson
Les Funambules is Strasbourg's most value-conscious Michelin-starred restaurant — dinner menus from €75 for 4 courses, €95 for 6 courses. Chef Guillaume Besson balances ('Sur le fil') French classical technique with bold Asian influences from India, Thailand, and Malaysia. The kitchen is fully organic and locally sourced (Ferme Schmitt), uses biodynamic wines, and offers a naturally minimalist setting. Signature dishes include a chawanmushi with chanterelles and blackberries, lobster with Thai curry sauce, house-prepared foie gras in two preparations (traditional + royale with burnt bread soup), and pork two ways with gribiche sabayon.
17 Rue Geiler, 67000 Strasbourg, Alsace, France, Strasbourg
- Michelin 2025
Menu
Tasting Menu
- Menu Sur le Fil — 6 Courses (95) — The full tightrope-walk menu — 6 courses balancing French classical technique with Asian inspiration. The complete Les Funambules experience.
- Menu Sur le Fil — 4 Courses (75) — The shorter dinner menu — 4 courses on the tightrope. Same philosophy, shorter journey. The most popular weekday choice.
- Lunch Menu (42) — Les Funambules weekday lunch — 3 courses of the same Asian-inflected French cooking at Strasbourg's most accessible Michelin-starred lunch price.
Wines
- Gewurztraminer Alsace — Spice Route by the Glass (13) — Les Funambules' Gewurztraminer selection: rotating monthly between producers on the Alsace wine route — from Bergheim, Hunawihr, and Turckheim. The Gewurztraminer is the wine that most matches the restaurant's creative-exploratory identity: it goes to unexpected places (with lobster, with spiced duck, with cheese) that a more conventional wine cannot. Besson's wine programme treats Gewurztraminer as a versatile table wine rather than limiting it to the standard foie gras pairing.
Cocktails
- Funambule Cocktail — Elderflower, Crémant, Local Gin (14) — The restaurant's signature cocktail: named for the funambule (tightrope walker) — the metaphor for Besson's cooking between tradition and innovation. Alsatian gin (produced from juniper and local botanicals in the Bas-Rhin) with elderflower liqueur (St-Germain), fresh lime juice, and Crémant d'Alsace topping. Light, floral, and botanically complex — a cocktail that stands on the edge between French and British gin culture, as Alsace stands between France and Germany.
Phone: +33 3 88 61 65 41
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