Portrait of the month for March: the Meyer family, a story of passion and tradition at the Bürestubel

2. 2. A family history that is rooted in Pfulgriesheim

The Bürestubel is above all a story of passing on. ” The Bürestubel was founded by my parents in 1973,” says Pierre Meyer. “My grandparents ran the Restaurant de la Poste, a post office where riders would stop off. When my grandmother wanted to sell it, my father decided to buy it so that the restaurant would stay in the family.”

Emma and Edouard then took over the management and worked hard to organise the restaurant. ” From 1973 to 1976, they did a lot of remodelling and the result was what we have today,” he says proudly. This penchant for good work and the desire to stand out from the crowd continues to this day: “Like my parents, we never wanted to be like the others, we always wanted to be better. This has enabled us to gradually be included in Gault et Millau, the Michelin Guide and, above all, Les étoiles d’Alsace.”

2. 2. The next generation is assured: Sarah and Ève, two passionate sisters

It was passed on naturally. ” In the beginning, it never came naturally, apart from Sarah, who knew as a child that she wanted to carry on,” explains Pierre. “Ève, that built up slowly. But today they are inseparable. They’re almost like twins!

This familiarity is also noticeable in the dining room and in the kitchen. ” For me, it’s always been a matter of course,” says Sarah. “I grew up here and loved being in the restaurant. It’s an atmosphere, a family, a whole. What you do and what you radiate for the guests is very important. When you see people happy, that’s our greatest reward”

For Ève, the motivation comes from the same place: “The restaurant is our second home. The guests are part of our lives. We see them again and again, sometimes for several generations. It’s like a second family”

2. 2. A well-rehearsed and complementary family team

Everyone has found their place at Bürestubel. “We are lucky that everyone has a clearly defined role. I stay at the top,” emphasises Pierre. ” The big boss!” jokes Sarah.

Sarah is responsible for the kitchen with her partner Yao, while Ève looks after the dining room with her partner Thibault, who is also the restaurant’s sommelier. Her mother takes care of the administrative side and ensures that the large family stays in balance. ” She is the one who steers us in the right direction,” admits Pierre.

Family cohesion is their greatest strength. “If one of us has a slump, the others step in. We really help each other and move forward together,” says Sarah. ” That’s the strength of a family,” adds Pierre.

2. 2. Le Bürestubel: Alsatian tradition on a plate

If there’s one thing that characterises Bürestubel, it’s its love of authentic Alsatian cuisine. ” We have many iconic dishes that we can no longer take off the menu,” laughs Pierre. “The tarte flambée, of course, but also meat snail, black pudding 1973 (recipe), potato pancakes, caramelised roast knuckle of pork, braised pork cheeks 12 o’clock and sauerkraut royale…”

Dishes that have been popular with regulars for decades. “There are people who come back after twenty years and tell us: ‘What a pleasure, you can find the same flavours as before’,” says Pierre. “And at the same time, they notice the development: it used to be good, now it’s even better!”

For Sarah, the key is respect for tradition combined with a touch of modernity: “We keep the traditional dishes, but we always give them a personal touch, a perfect flavour.”

2. 2. Between tradition and innovation: a future-orientated restaurant

The new generation brings its own vision and wishes to the table. ” We’re keeping the tradition and adding little touches,” explains Sarah. Pierre, a little mysterious, smiles: “There are beautiful projects in the pipeline, but you have to let time take its course …”

One of their ambitions is to further strengthen their home-made products and develop their own vegetable garden. ” Our DNA is 100% homemade,” says Pierre. “We even have our own chickens for the eggs and are gradually growing a garden to grow our organic vegetables. Everything is geared towards offering fresh, seasonal and local produce.”

This ecologically responsible approach is in line with the desire for sustainability and authenticity, values that are very close to the Meyer family’s heart.

2. 2. Socialising and loyalty: a cross-generational clientele

Hospitality is an essential part of the Bürestubel’s identity. “There is no more hospitable place than here,” says Pierre with a broad smile. “Guests often tell us that they feel at home here”

Ève agrees: “We welcome people as if they were at home, with a smile and good humour.” A friendliness that has kept customers coming back for decades.

“We see whole families coming back, the grandparents, the children and now the grandchildren,” explains Ève, “It’s a continuity, a real story from generation to generation. “

The restaurant also attracts a younger, curious clientele who are delighted by the balance between tradition and innovation. ” We are not stuck in the past,” emphasises Pierre. “We are innovative and at the same time preserve tradition. Only when innovation meets tradition does magic happen.”

2. 2. Les Meyer’s folies: the festive flavour of the house

Bürestubel also stands for a convivial and cheerful atmosphere, which is epitomised by Meyer’s Folies, a monthly event that has now achieved cult status. ” We started the Meyer’s Folies just over ten years ago,” says Pierre. “It’s our family saga, one Sunday a month where we show everything we can do in one day!”

A festive event where the family gives its all and offers guests a moment of sharing and discovery over a creative menu and in a warm atmosphere. ” That really is our image: passion, generosity and a good dose of craziness,” smiles Sarah.